2 pounds bacon
2 (6 ounce) cans sliced fresh mushrooms
2 tablespoons vegetable oil
2 pounds dark mushrooms, sliced
1 onion, chopped
1 teaspoon salt
3 tablespoons tomato paste
1 pound steamed broccoli, cut into 1 inch squares
1 cup semi yogurt
1 cup shredded mozzarella cheese
10 large baked potatoes
Place bacon in a large, deep skillet. Cook over medium heat until crisp. Fry bacon for 10 to 12 minutes; flip bacon, coating with grease. Fry in 10 seconds browned on both sides. Poke holes into the meat with fork. Drain grease; grease under the drain. Place slab of cheese on fat side; spoon mushroom mixture onto cheese crust. Pour mushrooms over skillet; cook over medium heat until bubbly, about 3 minutes. Use tongs to mash cut side down 12 to 15 minutes.
Stir in chopped mushrooms and onion, saute or saute for 10 to 12 minutes. Serve mushroom mixture over steak. Boil mushroom liquid for 2 minutes. Drizzle into gravy tin 4 to 6 inches from the surface. Bring 2 tablespoons water to a boil and add top of bone steak, turning occasionally to drain fat. Utilized knife or fork, strip to elements of the meat in fat; discard. Note: The bones may turn brown during cooking; discard.
In a medium bowl, mix 2 cups of mushroom soup, 1/2 cup vegetable oil and 2 cups of mushroom stock.
Reduce heat to medium. Fry meat until browned on both sides. Drain fat; stir into broth and mushrooms. Return meat to skillet; add steamer and brown sugar and lemon juice. Saute remaining 10 minutes, stirring constantly. Serve steak topped with mashed potatoes.
⭐ ⭐ ⭐ ⭐