This is one of my favorite recipies. I usually sautee a few union slices and minced garlic cloves as well. Feel free to substitute pork for cube steak or chicken.
TIP: To make this dish like my grandmother, cook it in an iron skillet. Once gravy is ready, add a little milk, stir and add meat back to the pan and cover with a heavy cast iron lid. Cook on low heat for another 15-20 minutes, stirring in between. The combination of the heavy cast iron pot and low heat will make the pork (chicken or cubed steak) extra tender and fall off the bone. ENJOY!