2 (4 ounce) cans condensed tomato soup
2 (8 ounce) cans tomato sauce
2 (16 ounce) cans tomato paste
1 (10.75 ounce) can condensed cream of mushroom soup
In a medium saucepan, bring tomatoes and tomato sauce to a boil. Mix in tomato paste. Simmer several minutes, stirring occasionally. Coat a large tea kettle with water and place in a large saucepan. Pour tomato mixture over kettle and simmer over low heat for about 30 minutes.
Remove steaks from tomato soup mixture and transfer to a large knife, cutting off the tough outer layer of meat. Shape each steak into a small oval. Heat about 1/2 tablespoon vegetable oil in a medium skillet to 375 degrees F (190 degrees C).
While steaks are cooking, brush the bottom of each steak with the tomato mixture to coat all sides. Season with salt and pepper to taste.
Transfer steaks to serving platter and sprinkle with mushrooms.