The original recipe fed 9 (including 6 boys), so I’ve cut it back to serve 4 with some leftovers. My husband made this for me right before we left for our “Engagement Encounter Weekend”…I think it was the first time he cooked for me. If HE can make it, anyone can.
Ingredients:
- 2 Lbs. Round Steak, cut into thin strips, fat removed
- 1 Tbsp Butter or margarine
- 3/4 Cup Dry Vermouth
- 2 Cans Campbell Cream of Mushroom soup
- 1/2 envelope of Lipton Onion Soup (use the rest mixed with Sour Cream for an appetizer dip)
- 8 oz. sliced Mushrooms (optional if your name is Rachel)
- 1 Cup of Rice uncooked (cook according to directions 30 minutes before serving dinner, this can also be served with Mashed Potatoes)
Steps:
HEAT the butter over a medium high heat. In a hot pan SEAR the meat (don’t brown for a long time, just sear it) and place into a baking dish.
MIX the vermouth, mushroom soup and onion soup mix together, combine with meat. Cover and bake at 300 degrees for 3 hours (or 350 for 2 hours if you need it sooner) until the meat is tender.
REMOVE from oven, add mushrooms, cover and return to TURNED OFF OVEN for about 10 minutes.
SERVE over rice.
For the asparagus, I sprinkled a little olive oil and then rubbed on some grated parmesan cheese and grilled it until bright green and the parmesan was lightly browned.