4 pork steaks (1/2 inch)
1 sm. onion (chopped)
1 can cream of chicken soup
1 can sliced mushrooms
10 sm. potatoes
1/4 c. red wine
1/2 tsp. garlic salt
1/2 tsp. Worcestershire
1/4 tsp. thyme
1 pkg. frozen peas and carrots

Brown pork steaks; drain. Add potatoes and onion. Mix soup, mushrooms (with liquid), wine, garlic salt, Worcestershire sauce and thyme. Pour on pork, potatoes and onions. Heat to boiling; reduce. Cover and simmer until tender, 50-60 minutes.

Rinse frozen peas and carrots under cold water to separate; add to pork and vegetables. Cover and simmer until peas and carrots are tender, 10-15 minutes.