1 flank steak, tenderized twice at the time of purchase
6 tbsp. flour (DO NOT ADD SALT, SALT SUBSTITUTE OR SALTED SEASONING)
1/2 tsp. dried basil
1 (4 oz.) can mushrooms (stems and pieces, whole, sliced; variety of choice) slightly drained
1 can CAMPBELL'S Beefy Mushroom soup (NOTE: If this variety of soup is not available, you may substitute Liptons Onion and Mushroom)

Sprinkle each side of steak with basil, dredge moderately in flour, brown in very hot oil of choice, (bacon drippings are best). DO NOT USE ANY SALT THE SOUP IS ADEQUATE). A Dutch oven or heavy oven proof skillet may be used. When the second side is browned, pour 1 can of Beefy Mushroom soup over meat making sure the liquid is underneath and around as well as on top.

Cover, place in preheated 325 to 350 degree oven for 45 minutes. Check periodically for sufficient liquid adding 1/4 to 1/2 cup water to avoid burning or sticking. 15 minutes before serving, remove cover, pour mushrooms over meat, distributing evenly and replace cover.

Remove steak, mushrooms to a warmed plate for serving and slice across the grain. If there is liquid left, use this to make a light gravy sauce to serve separately for the potatoes as well as the meat. Serve with mashed potatoes, and green vegetable.

Preparation time, 1 hour, serves 4 to 6 depending on the size of steak.