cube steak or round steak (approximately 1 slice per person)
thickly sliced potatoes (approximately 1/8-inch)
1 can cream of mushroom soup
1 can regular milk

In a small amount of shortening brown meat that has been dredged in flour. Brown on both sides and drain well. Slice potatoes lengthwise, approximately 1/8 inch thick, the entire width of the potato.

In a casserole dish alternate the slice of steak and potatoes as if you were filling. In the skillet drain off excess fat, add cream of mushroom soup and a can of milk (use soup can for measurement). Heat to form a gravy, additional milk may be added if gravy is too thick. Pour over meat and potatoes, sprinkle with salt and pepper, to taste. Cover and bake at 350°F until potatoes are tender, about 1 hour.