Ingredients:
one 10 & ¾ oz. can of Campbell’s cream of mushroom soup
one 10 & ¾ oz. can of Campbell’s cream of celery soup
one 10 & ½ oz. can of Campbell’s French onion soup
3 small cans or jars of button mushrooms (4 to 4.5 oz. dry wt.)
2 level tablespoons of kitchen bouquet
2 level tablespoons soy sauce
NOTE: You can discard the juice from the mushrooms, this will shorten the simmer time.
Directions:
1. Combine all of the ingredients in a sauce pan and stir well to blend.
2. Place pan/pot on a burner and turn heat to high.
3. Bring sauce to a boil, then, reduce heat to medium low.
4. Simmer the sauce for about 15 minutes or until the desired thickness is achieved. Stir occasionally.
5. Generously ladle the sauce and button mushrooms over your steaks as soon as they are removed from the grill, skillet or oven.
NOTE: Freeze the leftover steak sauce.
one 10 & ¾ oz. can of Campbell’s cream of mushroom soup
one 10 & ¾ oz. can of Campbell’s cream of celery soup
one 10 & ½ oz. can of Campbell’s French onion soup
3 small cans or jars of button mushrooms (4 to 4.5 oz. dry wt.)
2 level tablespoons of kitchen bouquet
2 level tablespoons soy sauce
NOTE: You can discard the juice from the mushrooms, this will shorten the simmer time.
Directions:
1. Combine all of the ingredients in a sauce pan and stir well to blend.
2. Place pan/pot on a burner and turn heat to high.
3. Bring sauce to a boil, then, reduce heat to medium low.
4. Simmer the sauce for about 15 minutes or until the desired thickness is achieved. Stir occasionally.
5. Generously ladle the sauce and button mushrooms over your steaks as soon as they are removed from the grill, skillet or oven.
NOTE: Freeze the leftover steak sauce.
