Minute Steak and Mushroom Sauce

4 minute steaks
oil, for frying
salt
self-rising flour, for dredging
2 (10 oz) cans cream of mushroom soup
1 (10 oz) can milk
1 (4 oz) can mushrooms, sliced or 1/2 lb fresh mushroom, sliced
1 tablespoon butter

Slice mushrooms (if using fresh) and saute in butter until tender.

If using a can, drain well.

Set aside.

In a large skillet, heat oil.

Salt minute steaks and dredge in flour.

Fry until breading is brown.

**Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough. This is what makes it GOOOOD!

When the meat is fried, place on paper towels to drain excess oil.

Place in a 2 quart casserole dish and keep warm.

Leave 2 tablespoons of oil in the skillet and remove the rest.

Add cream of mushroom soup, milk, and mushrooms, stirring constantly.

Let soup simmer on med-low heat until throughly heated.

Pour over warm meat and serve.