About 4-6 pieces of cube steak
flour
salt & pepper
2 cans cream of mushroom soup
1 - 1 1/2 cans milk
Preheat oven to 200*. Cut up cube steak into desired sizes. Set aside. Place flour, salt & pepper into ziploc baggie. Heat skillet with desired amout of oil. Place steak in flour mixture. Shake well. Brown in skillet. Place in casserold dish. Mix soup and milk together and whisk. Pour soup mixture over browned cube steaks, coating well. Cover with foil and bake 3 - 4 hours.
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