Steak and Gravy
4 (6 Ounce) Sirloin Steaks
1 Cup All-Purpose Flour
2 Tablespoons Ground Bay Leaves
1/8 Teaspoon Salt And Pepper
4 Tablespoons Olive Oil, Divided
1 Onion, Chopped
1 Lg Package Fresh Cremini Mushrooms, Sliced
1 Tablespoon Minced Garlic
2 (10.5 Ounce) Cans Beef Gravy
1/2 Cup Milk
Cut all fat any fat off the meat. In a shallow bowl, combine flour, bay leaf, salt and pepper. Dredge steaks in the flour mixture until evenly coated.
Heat 2 tablespoons olive oil in a large heavy skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic, and cook until tender. Remove from skillet and set aside. Heat remaining oil, and fry each steak for 2 minutes on each side, or until golden brown. Return onion/mushroom mixture to skillet.
Combine gravy and milk and whisk. Pour mixture over meat. Reduce heat, cover, and simmer for 20 to 30 minutes. Stir occasionally to prevent sticking.
Serve with garlic mashed potatoes, roasted green beans and rolls.