2 tenderized minute steaks
1/4 envelope Lipton's Onion Soup Mix
1 can cream of mushroom soup
ground pepper to taste
2-3 T. water
oil or shortening
Dredge steaks in flour and pepper and fry in a small amount of oil or shortening on medium/high heat for 1-2 minutes on each side. Fry just long enough to get the steaks browned, then drain on paper towels. Mix the dry onion soup mix, water and can of soup in a covered baking dish. Place the steaks in the baking dish and spoon the soup mixture over them. Bake for 1 hour at 350 degrees. Check the steaks after about 30 minutes and adjust water, if needed. If the steaks are small and thin, they are almost done by the time they are fried - it's hard to overcook them so long as you keep the steaks covered in the soup mixture and a tight lid or foil on the dish. I find this to be a very easy main dish to fix with baked potatoes. They will be done at the same time!
This can be prepared on the top of the stove also if you don't want to heat up the oven. Just drain the fat - save the crunchies if you like, cover the pan and simmer on low until you have the rest of the meal prepared. Again, check to see if you need to add any water or adjust the temperature and keep a tight lid on the pan.
This recipe is also easy to adjust the number of servings. Just double or quadruple the number of steaks and onion soup mix. You will probably only need 1 can of soup for up to 4 steaks. You do not need to add salt because there is plenty of salt in the onion soup mix.