1 med. onion, chopped
3 tbsp. butter
1 1/2 c. sliced fresh mushrooms
3/4 c. apple juice
3/4 c. beef broth
3 tbsp. flour
1/4 tsp. pepper
6 cube steaks

In a medium-size frying pan, cook onion in 1 tablespoon butter for 5 minutes. Stir occasionally. Add mushrooms and cook over moderate heat 5 minutes, stirring occasionally. Add apple juice and broth and cook over high heat until liquid is reduced by half.

Combine flour and pepper and dredge steaks in mixture. In a 10 inch fry pan, brown steaks in remaining butter to desired doneness (3 to 4 minutes a side). Pour mushroom soup over steaks and simmer until sauce is slightly thickened, about 3-4 minutes.