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Chuck Wagon Smothered Steak and Gravy

Chuck Wagon Smothered Steak and Gravy

This is ranch foreman Caleb Johnson’s wife Merileigh’s recipe. Fast and easy, and oh-so-good. While the steaks are cooking in the oven you can make some mashed potatoes to go with them. Great with a side of steamed green beans, broccoli or a salad.

This is the perfect name for this dish because it is something chuckwagon cooks make in Dutch ovens over an open campfire for hungry cowboys. When Caleb was in his early 20s, he headed out to Arizona and went out on the wagon with the ORO Ranch near Prescott, Arizona. Great country and great experiences with some really good cowboys. But now he gets to have a nice roof over his head instead of a dripping teepee tent roof. And he gets to have his sweet wife make this for him instead of a cranky wagon cook. Ahhh…. The memories.

Ingredients

  • 4 tenderized round steaks (cube steaks)
  • 2 cups of flour
  • 1 ½ cups of milk
  • 2 tsp black pepper
  • 2 tsp seasoned salt
  • 1 can cream of mushroom soup
  • Vegetable oil for frying

Instructions

Flour, pepper, and salt the steak. Then, fry the steaks in the hot oil until golden brown.  Mix the cream of mushroom, milk, and steak drippings together.  Pour over the steak and bake in the oven at 350 for 20 minutes.

Serve it up with some mashed potatoes and any vegetable you can get your kids to eat.

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