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BAKED CUBE STEAK AND POTATOES 
cube steak or round steak (approximately 1 slice per person)
thickly sliced potatoes (approximately 1/8-inch)
1 can cream of mushroom soup
1 can regular milk

In a small amount of shortening brown meat that has been dredged in flour. Brown on both sides and drain well. Slice potatoes lengthwise, approximately 1/8 inch thick, the entire width of the potato.

In a casserole dish alternate the slice of steak and potatoes as if you were filling. In the skillet drain off excess fat, add cream of mushroom soup and a can of milk (use soup can for measurement). Heat to form a gravy, additional milk may be added if gravy is too thick. Pour over meat and potatoes, sprinkle with salt and pepper, to taste. Cover and bake at 350F until potatoes are tender, about 1 hour.

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