1 lg. round steak
1 can cream of mushroom soup
2 cubes beef bouillon
2 c. water
1/2 c. sour cream
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. vinegar

Cut steak into serving sizes. Tenderize steak and roll in flour, salt and pepper. Brown on both sides in hot oil. Place in casserole dish. Mix bouillon cubes, onion, celery, vinegar and water into saucepan. Cook until onion and celery are tender. Mix sour cream and soup with bouillon mixture and pour over steak. Bake in oven for 2 hours at 275 degrees. This can be prepared ahead and then put in oven for a quick meal. Serves 4 to 5.