feverish wrote:
> denise~* wrote:
>
>
>> Isn't that one of those tougher steaks?
>
> I really don't know.
>
>> If so, do this.
>>
>> Brown steak in a little oil in large pan. Dump in condensed cream of
>> mushroom soup & let simmer till the soup is like a 'gravy' & the
>> steak is tender. You can add in a little milk if needed. Also salt
>> & pepper as desired. If you have the gumption, before you brown the
>> steak, cook up some chopped onions till translucent, then brown the
>> steak, then add in the 'soup' (and some milk if necc, but not too
>> much)
>>
>> Serve over rice egg noodles with a veggie of choice & bread.
>
> Sounds great!! Thank you Denise. I think I can handle this one, too.
>
>
> -feverish

It's actually a REALLY tender steak. Cutting it up would be for sirloin,
not a ribeye. Read another post from me.

kili