The measurements don't have to be exact , except the soup , this is cooked on the fly

You can use any brand of soup and mustard , but it tastes better with name brand ingredients.

Lay out a large plate and mix the flour with salt and pepper.

Cover bottom of a deep frying pan with oil and turn on medium heat

Rinse meat and "butter" both sides with mustard. Then roll it in the flour.

Place meat in pan and begin cooking it , turning frequently , until mostly done. You don't want to cook to much as it will dry out.

Once meat is done . Drain excess grease , but not quite all of it. Save about 2 tablespoons in the bottom of the pan for the gravy. Be sure to leave the "cracklins" from the meat in the pan to help thicken the gravy.

You can leave the meat in the pan or transfer it to another while you are making the gravy. Be sure to marry the meat and gravy together to finish cooking.

In the pan with the grease , pour the entire can of soup in . DO NOT ADD WATER . Heat on medium heat until mixture thickens. Stir occasionally. You can add more soup if you like to make more gravy.

Once the gravy has thickened , add the meat back in if you removed it to finish cooking. Cook on medium heat until meat is done and gravy is thick.

Serve with mashed potatoes . And pour gravy mix over meat and potatoes. Serve with your choice of vegetables as an extra side.