Speedy Beef and Mushroom Stew

My man is a meat and potato man. He's a gravy man too. Today was cold and gloomy and screamed warm food. Yes it still is summer! Mother Nature is a little confused. This is a pretty quick meal. You can knock this one out in 30-45 minutes. Cube steak is the trick to this dish. It cooks fast. It absorbed the flavors quickly. I like mushrooms in the stew even though my kids could do with out them. You could leave them out. This meal originally was served without potatoes and over egg noodles but somebody (who will remain unnamed to protect all parties involved) didn't buy egg noodles. Oops! So I dumped the next best starch into the dish. Potatoes!

Speedy Beef and Mushroom Stew
4 cube steaks cut into 2 inch bites
1/2 package brown mushrooms sliced (yes I got them presliced. I'm busy this time of year)
1 red onion halved and sliced
2 cloves garlic minced
Lawry's season salt
1 cup red wine
1 can cream of mushroom soup
1 can of beef broth
1 envelope onion dip mix (onion soup is most preferable but absent from my pantry. The dip mix was available)
Pepper to taste
4 white/russet potatoes chopped

Cut the meat into chunks. Sprinkle with season salt. Put one TB oil (or butter) in a sauté pan. Brown the meat on high. Put aside.

While the meat is browning, put 2 TB butter and brown the mushrooms and onions on medium to medium high heat.

Once they are brown add the garlic.

Add about a cup of wine to the pan.

Mmmm I love that smell. Let the wine cook down until there is very little left in the pan. Now add the beef broth, cream of mushroom soup and onion packet.

Mix well.

Add the meat to the gravy pan.

If you plan on serving over noodles, then start cooking the noodles. Other wise add the potatoes to the pan.

Cook until tender.