For this type of steak, use round steak, cut about 3/4 inch thick. Either have the butcher cube it for you or if you like to do the complete job, sprinkle the steak generously with salt and black pepper. Dredge well with flour and pound the steak vigorously on both sides. Cut steak into individual servings and brown in heavy frying pan, using 1/2 cup hot shortening.

VARIATION: This same steak may be smothered by following the same recipe, then adding 2 cups boiling water when the steak is brown, reduce the heat to low and cover the frying pan. You will find this has more moisture than the first recipe.

Onion rings may be added at the same time as the water. This recipe will require 30 minutes additional cooking time after the cover has been placed on the frying pan.