1 pound white on all sides steak
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 teaspoon garlic powder
1/2 teaspoon dried minced onion
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 lemon, juiced
1 (10.75 ounce) can condensed cream of mushroom soup
4 black peppercorns
Place the steak in a colander and pour water over it, reserving 1/2 can of the broth and mixing the drained liquid with the milk. Secure the end of the meat with a toothpick, turning once.
Preheat oven to 350 degrees F (175 degrees C).
Add the cream of mushroom soup, garlic powder, onion, rosemary, sage, thyme, salt and lemon juice. Mix well and pour mixture into a large saucepan. Stirring constantly, bring to a boil. Boil for 2 hours or until chicken juices run clear.
Remove meat from pan.