4 cubed steaks
Salad oil
2 tbsp. flour
1 c. water
Salt and pepper
2 tbsp. sherry
1 can cream of mushroom soup
4 onion rolls

Brown steaks in hot oil; remove from skillet and set aside. Stir flour in pan drippings and cook until bubbly. Gradually add water and stir until smooth. Add soup, salt, pepper, and sherry. Return steaks to skillet; cover and simmer over low heat for 1 1/2 hours. Serve on rolls.