Backstraps smothered in mushroom gravy

[SJAdventures]

cut your backstraps in 1" thick pieces and then split them but leave intact (should look like little 1/2" thick butterflies). Season to taste (I use garlic powder, black pepper, onion salt, as much chopped onions as you like, and season all). Put water (I add several good healthy sloshes of Worcestershire sauce in my water) in your favorite skillet so that it comes up half ways on your pieces of meat. Bring water up to a good roll and cook until stupid tender making sure it never goes dry (usually will take close to 2hrs). Try to cook it down to almost dry without burning or scorching and then add brown gravy with mushrooms into the skillet. Turn heat to sim until gravy and mushrooms are hot and serve over smash taters or rice.