2 pounds buffalo round steak
cooking oil
1/4 cup flour
1 can cream of mushroom soup
1 package portabella mushrooms -- sliced
1 cup milk
salt and pepper to taste


Dredge buffalo steak in flour and brown on both sides in lightly oiled skillet.  Pour 1/2  can cream of mushroom soup in a covered pan. Arrange the steak over the soup. Pour remaining soup over meat and add mushrooms, milk and seasonings. Cover and bake at 300 degrees F for 2 hours.


Enjoy!

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