2 lbs. round steak
2 cups buttermilk
2 cups all purpose flour
2 tbsp. dried parsley
1 tbsp. each Mrs. Dash salt free blend
1 tsp. freshly ground black pepper
6 six oz. cans Dawn Fresh mushroom steak gravy
1 12 oz. jar Heinz low sodium beef gravy
1 tbsp. minced garlic
1/2 cup each finely chopped sweet onion and celery hearts
8 oz. package mushroom of choice finely chopped (optional)
1/2 cup extra virgin olive oil
2 tbsp. unsalted butter
1 bunch green onion

Cut fat from steaks, then pound with tenderizing hammer. Cut into 3-4 oz. pieces and soak in buttermilk for at least one hour.

Combine dry ingredients, mix well and set aside. Combine gravies and garlic in a large non-stick deep pan or crock pot, cover and put on low heat.

Sauté onions, celery and mushrooms (if used) in butter until soft, add to pan or pot. Pull meat from buttermilk, shake off excess, then dredge in flour mixture. Press lightly for maximum coverage and set aside. Bring oil to frying temperature, then lightly brown steaks on both sides. Set on drain grid or paper towels to remove excess oil.

Place steaks in pan or pot, making sure they are completely covered. Bring to low boil, then cover and simmer for at least one hour, stirring frequently. Breading will absorb the gravy and begin to fall off the meat. This is exactly what you want, as this helps thicken and season the gravy.

Serve over homemade mashed potatoes or rice of choice, garnished with green onions. Add other sides of choice. ENJOY!

NOTES: 1) Add other crunchy elements by having finely diced celery, bell peppers and carrots on the side. 2) I highly recommend you make this, and all my other recipes, a day ahead. After all, everything slow cooked is always better on day two!

Submitted by: William Wynne