1 beef top round steak (flank, or other cut of your choice) cut 1" thick (about 1 1/2 lb.)
1 tbsp. salad oil
1 sm. onion, minced
1 (16 oz.) can whole, berry cranberry sauce
1 tbsp. prepared white, horseradish sauce
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
Salt to taste
2 tbsp. water, reserve until step #3 in directions

1. Cut meat into 6 steaks. In skillet, heat salad oil and cook steaks until underside is browned (about 5 minutes). Turn and cook 5 minutes longer for rare or until desired doneness. Remove to cutting board.

2. In remaining drippings, cook onion until tender on medium - high heat. Add cranberry sauce, remaining ingredients and the 2 tablespoons water. Cook over high heat, bring to a boil, stirring constantly.

3. To serve, cut each steak horizontally in half. Spoon some sauce on platter, arrange steaks on sauce and sprinkle with salt if desired. Spoon remaining sauce over steaks. Note: About 325 calories per serving.