1 pound beef stew meat
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried black pepper
1 onion, quartered
1 (10.75 ounce) can condensed cream of mushroom soup
2 (15 ounce) cans beef broth
1 (10.75 ounce) can condensed tomato soup
5 tablespoons butter
8 slices bacon
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, mix together the oregano, basil, sage, rosemary, black pepper, onion and cream of mushroom soup. Bring to a boil, reduce heat to low and simmer 15 minutes. Remove from heat, cover and simmer 15 minutes more. Brush meat with butter or margarine, place in a roasting pan and pat dry.
In a medium skillet, heat the beef broth. Remove the bacon and brown on both sides. Heat the butter or margarine in a large skillet over medium heat.
Also, preheat oven to 350 degrees F (175 degrees C).
Mix together the flour, baking powder and salt. Stir the meat mixture into the flour mixture and stir just enough to form a ball. Roll the meat mixture into thin strips and roll the strips into 5 1/2 inch round steak tines.
Place tines in roasting pan and pour 1 can of mushroom soup into pan. Stir gently until slightly browned.
Bake in preheated oven for 20 minutes. Turn steak tines over, and pour cream of mushroom soup over tines. Cover pan and reduce temperature to 350 degrees F (175 degrees C).
Bake for about 1 hour, but not too long. When top is cool, drain on paper towels and serve.
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