from Laura Ingalls Wilder’s Country Cookbook
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2-3 pounds round steak
2 tablespoons butter
2 tablespoons oil
2 cloves garlic, chopped
1 can condensed cream of mushroom soup
2 soup cans of milk
Combine four and seasonings and coat both sides of the steak.
Heat butter and oil in large skillet . Brown steak on both sides over medium heat. Remove from pan.
Turn to low heat. Stir garlic into pan juices then add soup and milk, stirring well.
Return steaks to pan. Cover and simmer for 1-2 hours, depending on thickness and tenderness of steak.
