Categories: Beef, Main Dish

Ingredients

• 1 (10 3/4 ounce) can cream of mushroom soup (reduced fat is ok)
• 1/2 cup buttermilk
• 1/4 cup water
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1 -1 1/2 lb cubed sirloin steak
• 1/2 cup all-purpose flour
• 2 tablespoons canola oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1/2 teaspoon dried thyme

Directions

1. In a bowl, whisk together the first 4 ingredients; set aside.

2. Sprinkle 1 teaspoon salt and 1 teaspoon pepper over steaks.

3. In a shallow dish, stir together the remaining salt and pepper, and flour; dredge steaks in flour mixture.

4. In a large skillet, let the oil get hot over medium-high heat; fry steaks 2 minutes on each side.

5. Remove steaks, reserving drippings in skillet.

6. Add mushrooms and thyme to skillet; stir/saute 3-4 minutes or until lightly browned.

7. Stir soup mixture into mushroom mixture; cook 1 minute, stirring to loosen particles from the bottom of skillet.

8. Bring to a boil and return steaks to skillet.

9. Cover, lower heat, and simmer 15-20 minutes or until done.

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