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What You Need:
(To Serve: 6)
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2 pounds round steak, cut ½ inch thick
3 slices bacon
1 can (10¼ ounces) condensed cream of mushroom soup
¼ cup water
¼ cup chopped carrot
¼ cup chopped celery
2 tablespoons chopped parsley
1 medium bay leaf
¼ cup sour cream
2 tablespoons capers
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Translate this recipe:
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| How To Cook: |
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1. Cut steak in serving-size pieces. Cook bacon in a skillet until crisp; remove and crumble, reserving drippings. Brown steak in bacon drippings.
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2. Add soup, water, carrot, celery, parsley and bay leaf; cover and cook over low heat 1½ hours, or until done, stirring occasionally.
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3. Remove bay leaf; remove steak to a serving platter.
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4. Pour gravy into an electric blender; blend until smooth. Return gravy to the skillet, along with sour cream and capers; heat, stirring occasionally.
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5. Serve gravy with steak and noodles; garnish with bacon crumbles.
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