6 to 8 cubed steaks OR

1 ½ to 2 lbs boneless round steak (tenderized)

1 envelope dry onion & mushroom soup mix

1 can mushroom pieces

1 can mushroom soup concentrate

1 soup can water

1 cup red wine * optional

¼ cup olive oil

Trim the meat and dredge in flour with a little pepper added

Brown on Med. heat in olive oil and while that's cooking mix the canned mush. soup with one soup can of water and set aside.

Grease a baking dish and arrange the meat on the bottom

Sprinkle the meat with the dry soup mix and pour the mushrooms and liquid over them

Pour soup and water mixture over them

Deglaze the skillet with 1 cup of red wine (don't drain the pan first) and pour that over the top

Cover with foil or a top if you have one

Bake at 350 for 1 hr. and then turn the oven down to 325 and bake for another hr.

If you double this recipe, you need not double the canned mushrooms and just increase the last baking time to 1 1/2- 2 hrs.

Submitted by: Karen 'Becky' Beelman Stauffer