3 (26-ounce) cans cream of mushroom soup
2 cups water
4 pounds (1/2-inch-thick) sirloin steak, trimmed and cut into serving pieces
3 cups flour
Salt and pepper
2 cups oil
Combine mushroom soup and water, blending well. Pour into a greased 5- or 6-quart crockpot. Cover and heat on high for 30 minutes, or until thoroughly heated. Meanwhile, combine flour, salt and pepper in a shallow dish. Coat steaks in flour mixture. Fry in hot oil in a large skillet until browned on both sides. Place browned steaks in crockpot in soup mixture. Turn crockpot to low and cook for 2 hours. Serve with mashed potatoes, coleslaw and biscuits. Makes 12-15 servings.