6 cube steaks
Salt
Black pepper
1 c. flour
Vegetable oil
1 can mushroom soup
1 can water
1/4 c. red port wine
Garlic powder
1/3 c. chopped stuffed green olives
Minute rice for 6 servings prepared

Cut steaks into smaller pieces if desired. Salt and pepper steak on both sides. Brown in hot oil. Remove to Pyrex dish. Mix mushroom soup and water and heat. Add sprinkle of garlic powder and olives. Add the red wine and stir well. After heating, pour over steak pieces.

Bake in a 375°F oven approximately 40 to 45 minutes. Serve individual servings on bed of cooked rice.