4 to 6 cubed steaks, flour, salt and pepper to dredge
Oil
1 onion, sliced
4 to 6 carrots, cut into quarters and halved
2 to 3 sticks of celery, cut into thirds
1 c. tomato soup, water
1/2 c. peas

Mix about 1/4 c. flour with salt and pepper to taste. Dredge steaks in flour. Brown steaks in small amount of oil; place in roaster or covered baking dish. Top steaks with onion, carrots and celery. Dilute tomato soup with 1/2 can water. Pour soup over meat and vegetables. Bake at 350 degrees F for 45 minutes covered, add peas, bake for another 30 to 45 minutes until meat is very tender. Serve with mashed potatoes or noodles.