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Categories:Viewed: 2 - Published at: 6 years ago
Ingredients
- 3 (10 3/4 ounce) cans campbell's cream of potato soup
- 3 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
- 3 (4 ounce) packages mushrooms
- 3 top sirloin steaks
- 4 russet potatoes, cooked and cut into bite size pieces
- steak seasoning
- 1 pint half-and-half
- 4 garlic cloves, chopped
- butter, to saute the mushroom
- salt and pepper, lots of pepper
Method
- Season the steaks and brown them each side.
- When done, let them cool.
- In the meantime, melt the butter.
- Add mushrooms and garlic.
- Let them brown up before salting to taste.
- In a large pot, pour in the soups, potatoes, and mushrooms.
- Cut up the steak into bite sized pieces and add to the pot.
- Add half-and-half and let simmer a bit.
- Add salt to taste.
- Now, the most important ingredient--add pepper--quite a bit, like a tablespoons to start (I would add in increments and taste). You want it to be very peppery.
- I usually serve this with garlic bread on the side.
