CUBE STEAK WITH CREAM OF MUSHROOM SOUP RECIPES

Steps:

• If you can’t find cube steak in your grocery store, buy top round steaks and pound them with a meat pounder until thin.
• In a medium-sized bowl combine the cream of chicken soup, cream of celery soup, ½ can of water, and pepper
• Slice the onion and separate it into rings
• Place a steak into the crockpot, top with the onion, then steak, onion again and so forth until all steaks are in the pot
• Pour the soup mixture into the pot on top of the steaks
• To finish, sprinkle the Lipton Onion Soup Mix on top of everything and cook on low for 6 hrs

Steps:

• 1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
  2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
  3. Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
  4. De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
  5. Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
  6. Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
  7. Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
  8. Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
  9. Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
  10. Top the toasts with pinches of apple and parsley and serve on the side.