Simple Sunday Supper – Baked Steak

Today, while my husband napped, I took advantage of him being safely out of the way to do some baking and preparing for a simple Sunday supper.

While I took a walk in the gorgeous woods, my supper baked in the oven.  No way was supper going to keep me from enjoying this crisp, sunny day.  Spicy smell of leaves and loam under my feet, fresh air, leaves starting to turn to the colors of flames….and down at the creek, clear water running over rocks and fallen leaves – aki no mizu – the crystal clear water of autumn, unmuddied by summer storms.

In my oven earlier, I fixed pumpkin bread.  when I left for my walk, there was a pan of the oven roasted veggies I recently posted and a foil covered pan of Baked Steak.  Childishly simple but so savory and making the house smell wonderful.  In a few moments, I’ll put in a pan of home made biscuits while the veggies and steak take a “rest”.

I hope you all enjoy.  This is home cooking at its best – simple, filling, and just plain good.  Thanks to my Aunt Gay for this recipe.

Baked Steak
1 pkg of cubed steak, about six pieces or,
1 nice piece of round steak cut into six pieces and tenderized with a mallet.
1 can cream of mushroom soup
1 soup can water (plus 1/2 can more)
1 onion chopped
1 tbs. kitchen bouquet
flour, salt, pepper, oil

Preheat oven to 375. Rinse off meat, salt and pepper and then dredge in the flour. Into a large skillet, let oil heat. Add meat and brown both sides.

Place into 9×13 baking dish and top with onions. Mix soup, water, kitchen bouquet and pour over meat. Cover with foil. Bake for 1 1/2 hour – 2 hours, until meat is tender and gravy is thickened

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