Recipe: Mushroom Gravy and Round Steak

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Paula A. Tomey-Allen

2-3 lb Round Steak (Beef or Venison)

3 T. Canola Oil

1 Can Campbell's Mushroom Soup

4 Cans Water (2 Hot and 2 Cold)

3 T. Corn Starch

3 T. Kitchen Bouquet

1 T. Parsley Flakes

1 T. Beef Bouillon
2 tsp. Sea Salt

Pre-heat crock-pot on low setting. Heat Canola Oil in deep pan.

Cut up Round Steak into serving size pieces and brown in hot Canola Oil. Remove meat from oil and layer in crock-pot.

Add Campbell's Mushroom Soup to drippings in pan with HOT Water. Stir good to mix thoroughly. Simmer on low heat.

Add 3 T. Corn Starch to can and mix with COLD water. Mix thoroughly so that the Corn Starch dissolves. Add this mixture to mixture in pan. Stir constantly as mixture will thicken. Add more HOT Water if necessary to thin. Add Kitchen Bouquet, Beef Bouillon, Sea Salt and Parsley Flakes. If you desire darker gravy add more Kitchen Bouquet, a little at a time. Venison usually requires more salt to remove “gamey” taste.

Pour hot brown gravy over meat in crock-pot. Let cook at least four hours at low setting. Stir about every 45 minutes. Will be very tender.

Serve with mashed parsley potatoes.