Smothered Steak

• 3 pounds Top Sirloin Steak
• 2 cans (10.75 Oz. Can) Creamy Chicken Mushroom Soup
• 1- 1/2 can Water (Use Soup Can To Measure)
• Preferred Seasonings (I Use Worcestershire Sauce And Cavender's Meat Seasoning)

1. Cut steak into portions, season to your liking (I use Lea & Perrins Worcestershire sauce and Cavenders meat seasoning), and braise quickly in 1-2 tablespoons of oil (I cook it until almost done).
2. Add soup and water, stir to cover meat.
3. Cook for about 1 hour in a 350-degree oven (cover when baking).
4. I make this in a cast iron skillet so I can brown my meat and also bake it in the oven.
5. I usually saute some onions and place them in the skillet before putting it in the oven.
6. Side dish option: I steam potatoes and carrots in a steamer until tender and pour gravy mixture over them to serve.

chicken mushroom, water, worcestershire sauce

Taken from tastykitchen.com/recipes/main-courses/smothered-steak/ (may not work)