1 round steak
1 lg. onion, ringed
1 can mushrooms
2 beef bouillon cubes
1/4 lb. butter
1-2 cans beer

Dredge steak in seasoned flour (salt, pepper and seasoning salt). Saute onion and mushrooms in butter for 10 minutes, remove onions and mushrooms from pan from butter and brown steak in remaining butter. When steak in browned on both sides, put onions and mushrooms on top of steak and pour beer in until meat is covered. Add crumbled bouillon, cover and simmer 90 minutes. Should make its own gravy, if not thicken to desired consistency. Great served with rice pilaf.