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1
Cut cube steak into small pieces and place in Zip lock bag filled with flour salt and pepper.
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2
(Coat pieces well by shaking ).
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3
Place pieces in hot oil and cook until very brown.
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4
Remove pieces as they finish cooking and place on paper towels to drain excess oil.
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5
While cooking meat (and I add some sliced onions) mix soup, milk, sour cream and mushrooms together and stir until well mixed.
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6
When all pieces are done put back in pan pan and cook on medium heat, very slow for the afternoon?, occasionally using a spatula to turn mixture until it turns to a thick brown gravy.
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7
(This cooking will make the mixture brown on the bottom of the pan so it is necessary to turn frequently).
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8
A lower fat version can be made and still taste very good by using skim milk (and instead of sour cream use Yogurt?
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9
).
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10
Prior to putting left overs in the fridge, add enough milk to thin gravy to about half the consistency and cook on medium heat until it is brown, turning frequently to avoid burning on the bottom.
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11
I'm not sure how many it will serve or how long to simmer it.
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12
I let it simmer most of the afternoon.
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13
I put all the ingredients in at the same time too, as opposed to adding the sour cream at the end, and let it all cook together until the meat is fall apart tender.
