1 lb. cubed steak
Salt and black pepper
1/2 to 2/3 c. flour
1/4 to 1/3 c. oil
1 1/2 c. water
1 (6 oz.) can Dawn Fresh Mushroom Steak Sauce

Salt and pepper each portion of cubed steak. Coat with flour. Heat oil in heavy skillet. Add steak and cook until juices run clear, turning as needed to brown evenly. Remove from oil. Stir in 2 to 3 tablespoons additional flour. Stir and cook until flour is no longer white. Add water and mushroom steak sauce, stirring to mix. Add steak to gravy. Reduce heat to low and cover pan. Cook until steak is tender.

Note: You can use either all-purpose or self-rising flour for coating the steak. If you use self-rising flour, keep in mind that it already has some salt in it. I usually use the self-rising flour because I keep it on hand.