Steaks:
1 pound Pleasant Valley ground beef
1 1/2 cups whole wheat bread crumbs (Blend 3-4 slices of bread.)
1/2 cup skim milk
1/2 of a 1 1/4-ounce package dry onion soup mix
egg
salt and pepper (optional)
Sauce:
1 103/4-ounce can cream of mushroom soup
1 soup can of milk
1/2 of a 1 1/4-ounce package dry onion soup mix
1 4-ounce can mushrooms, drained (Or saute fresh, sliced mushrooms and chopped onion in a bit of olive
oil and save for topping after cooking.)
Put bread in blender to make fine crumbs. Combine the steak ingredients and mix well. Press into a 7 x 12-inch pan. Cover and chill 30 minutes to 1 hour. Cut meat into 6 pieces. Coat each piece with whole wheat flour. Heat a small amount of oil and brown steaks on both sides. Transfer to 9 x 13-inch baking dish if baking in the oven. To make sauce, mix soup and milk. Add the remaining 1/2 package onion soup mix and mushrooms. Pour over meat and cover. Simmer on stove or bake in a 325° oven for 1 hour. (If you don’t have whole wheat bread crumbs and whole wheat flour, use white. It will turn out just fine.)
Serve with baked potatoes, steamed broccoli, and a green salad.