Best plans go a muck...I forgot to post this yesterday on the 2nd so here it is on the 3rd. I will post again for the 3rd...

Feb. 2nd, 2016
 
We are in the mist of a snowstorm.  Snowing out of the north east so it is a very wet snow, big flakes and lots of them.  In 2 hours we had 4 inches of snow.  So good to be in the house, and have that LIST of things to work on.  I want to share with you this recipe. 
I have made this twice and Larry has just loved it.  The gravy it makes is unbelievable.  I do make some meals and give them out to friends and family.  This one Pam just enjoyed a lot.  I was fortunate enough to have the canned process myself the  cream soup and French soup.  So just going to the canning room and got the jars was an extra special about this recipe.  The meat is very tender so easy to eat.  Give it a try and let me know what you think.
 
Round Steak and Gravy II
 "Super tender, use a thin cut of round steak for better flavor! Extremely tasty, as it makes its own gravy."
1 1/2 pounds thin cut round steak (It doesn't have to be round steak any cut of beef will work)
 1 (10.75 ounce) can condensed cream of mushroom soup 
1 (10.5 ounce) can condensed French onion soup 
1 (10.75 ounce) can water 
1
Preheat oven to 325 degrees F (165 degrees C).
 
2
Trim the fat from the steak, and cut into desired number of servings.
 
3
In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat.
 
4
Stir the cream of mushroom soup, French onion soup and water into the roaster. Bake in the preheated oven 2 1/2 hours.
 
till next time, this is Becky Litterer from Becky's Greenhouse Dougherty...Iowans be safe in our blizzard like weather