1 lb. cubed steak
1 can Campbell's beefy mushroom soup
1 can water
1 env. au jus gravy mix
Vegetable oil
Seasoned flour: Adluh flour, black pepper, oregano, basil, marjoram, thyme leaves

Dredge steaks in seasoned flour. Place steaks in hot oil. Brown on both sides; set aside. Mix soup and water in pan with drippings. Bring to a boil. Simmer for 1 minute. Place steaks in a flat casserole dish. Pour soup mixture over steaks. Cover. Bake at 350 degrees for 1 hour.

Prepare the gravy mix according to package instructions. Lift the steaks to a warm platter. Mix the au jus gravy with the casserole remains. Place in gravy dish. Serve.