Grilled Steaks with Mushroom Gravy

1. Add a few pats of butter to a saucepan and melt over medium-high heat. Add fresh sliced or chopped mushrooms and saute until soft and cooked through. You can also saute chopped onions or shallots to add more flavor.

2. Add cream of mushroom soup to the saucepan, along with milk. Add about a 1/2 cup of milk for every 10 1/2-ounce can of cream of mushroom soup you add. As an optional addition, add a couple tablespoons of a dry white wine or sherry for more flavor.

3. Reduce the heat to low and let the mixture simmer, stirring occasionally, until it thickens to your liking. Season with salt and pepper to taste and set aside.

4. Season your steaks on both sides with salt and pepper. Let the steaks come up to room temperature if they have been refrigerated.

5. Brush your grill grate with oil and add fresh coals to your grill. Light the coals and bring the grill to a medium-high heat. If you are using a gas grill, turn the burners to high and close the lid to preheat the grill for about 15 minutes, then reduce the heat to medium-high.

6. Add your steaks to the hot grill and cook for about 5 to 8 minutes per side for medium-rare steaks. Add a few minutes more per side if you prefer your steaks more well done. Allow the steaks to rest for 5 minutes before serving with the creamy mushroom sauce spread on top of each.

Swiss Steak with Mushroom Sauce

1. Season round beef steaks with salt and pepper, pound the steaks with a meat mallet to 1/4-inch thickness. Coat both sides of each steak with flour.

2. Heat a Dutch oven coated with oil over high heat. Add the steaks just until well browned on all sides. Remove the steaks from the Dutch oven and pour off excess fat.

3. Combine cream of mushroom soup and water or a dry white wine in a mixing bowl. Use an equal amount of mushroom soup and water or wine, or a combination of both. Season the liquid with salt, pepper, herbs and other spices, such as garlic or smoked paprika, to your taste.

4. Return the steaks to Dutch oven and pour the cream of mushroom mixture over it, fully covering the steaks. Reduce the heat to low and cover the Dutch oven. Let the steak slow-braise in the mixture for about 2 1/2 hours, until the steaks are fall-apart tender.