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For Chicken, Beef or Deer Steak
1 to 2 cans of Low Fat, Low Sodium Cream of Mushroom Soup
1 can of Low Sodium Beef Broth
Sautee seasoned meat in a skillet, then drain on a paper towel
Pour excess grease from skillet
Pour soups into the skillet.
Stir with a wire wisk until well mixed, bring to boil then simmer until thick.
Pour over sautéed chicken, lean beef or deer steak in a dutch oven or casserole dish
Cover and Cook at 275 degrees for 2 to 3 hours.