Servings: 4-6
Prep time: 45 Minutes
Cook time: 1 Hour
Difficulty: Moderate

4 Cube steaks 1 1/2 to 2 pounds
2 cups milk
1/3 cup soy sauce
2 cups flour
Salt and pepper
10 or 12 small red potatoes
1 pound whole fresh carrots
7 cans Campbell’s mushroom soup

Mix the milk and soy sauce in a bowl. Add cube steaks and marinate in the refrigerator for an 45 minutes. (No more than that or the steaks will disintegrate). Clean, but don’t peel the potatoes and the carrots. Trim the ends of the carrots. Drop the potatoes in boiling water for about 20 minutes or until they are almost done, (tender nearly all the way through). Drain and set aside. Drop the carrots in boiling water for about15 minutes or until they are almost done. Drain and set aside. Flour, salt, and pepper the steaks and brown them on both sides in a large hot skillet with cooking oil. (I put the flour in a large plate, sprinkle the flour with salt and pepper, place each steak in the flour, salt and pepper the steak, then turn the steak over in the flour to coat both sides. Repeat for each steak.) Spray a large roasting pan with Pam. Spread one can of mushroom soup on the bottom of the pan. Put the browned steaks in the pan. Spread two cans of soup on top of the steaks. Place the potatoes around the steaks. Arrange the carrots on top of the steaks. Spread remaining three cans of soup on top of everything. Cover and cook in a 350 degree oven for an hour. Arrange the meat, potatoes and carrots on a serving plate with some of the mushroom soup in a gravy boat. Enjoy!

This is Michelle Minogue’s favorite. She made me cook this at her house as the price of admission once. I think her husband Jim expected us to show up with a ready to heat and eat meal. He was surprised when we showed up with all of my pots and pans, ingredients, and spices and started cooking. Michelle is somewhat “Kitchen Challenged” so if you want to cook at their house you had better bring your own equipment and supplies.