I’ve had this recipe for so long that I don’t remember where I got it nor do I remember the actual title. So, for naming purposes, I’m calling it Chopped Steak with Mushroom & Sour Cream Gravy. This recipe is super simple and delicious!
- Canola or extra virgin olive oil
- 1 medium onion, sliced
- 4 pieces of chopped steak
- 1 can mushroom soup (I use 2 cans for extra gravy)
- 4-8 oz sour cream
Over medium heat in a large skillet, heat approximately 2 tablespoons of oil. Slice the onion and separate into rings. Cook the onions in the oil until soft. Remove from skillet.
Generously flour the pieces of chopped steak. When onions have been removed from skillet add more oil, if needed (depending on how many pieces of chopped steak you are cooking) and allow the extra oil to heat up. Place pieces of steak into pan and fry until completely done and browned on both sides. Remove from pan.
Reduce heat to low. Remove excess oil from pan, but leave any crust that is still in pan. Scrape crust up and mix with 1-2 cans mushroom soup. Cook soup until it begins to bubble. Add approximately 1/3 cup of sour cream and stir until combined. Continue adding sour cream by 1/3 cups until the gravy is the consistency you want. Continue heating. Once gravy is hot, place onions back in pan and stir to combine with soup. Allow the onions to reheat, place steak pieces back in pan to reheat, if needed, and cover with gravy.
Best served with creamed potatoes or baked potatoes topped with some of the gravy.
This gravy is also good over chicken, pork chops, and roast.