1 lb. tenderloin
1 can mushroom soup
1/2 c. water
1 tsp. vinegar
1/2 tsp. thyme
Pepper to taste

Cut tenderloin into strips. Brown well in small amount of fat. Dilute soup with water; pour over meat. Add vinegar, thyme and pepper. Simmer slowly for 1 hour. Serve with rice. Chicken may be substituted for pork. Yields 4 servings.