4 cube stakes
1 small onion, chopped
Small package sliced mushrooms
10 ¾ oz. can golden mushroom soup
16 oz. beef broth
2 tablespoons olive oil
2 tablespoons butter
Flour for dredging
1 teaspoon salt
1 teaspoon black pepper
Salt and pepper both sides of steaks and dredge in flour.
In a large skillet on medium high heat melt butter and olive oil, stir in mushrooms and onion and sauté until tender, transfer to plate, brown steaks on both sides and then transfer to plate with onions and mushrooms.
Pour beef broth into skillet and stir to deglaze skillet then add golden mushroom soup and stir to combine. Add steaks, onions and mushrooms, bring to a boil, cover and reduce heat. Simmer for about one hour.
2 tablespoons each corn starch and water can be stirred in at the last to make thicker gravy.
Serve with mashed potatoes, rice or egg noodles.