3-4 lb. boneless chuck or bottom round (London Broil)
3 or 4 onions, sliced
1 or 2 (#2) cans tomatoes
Flour

Dredge meat with flour and brown quickly in a little oil. Cover with onions and tomatoes, cover and simmer at least two hours. (Easy to do in a covered frying pan or electric fry pan.) Add more water if needed.

Variation: Instead of sliced onion, use half a packet of dry onion soup mix, omitting any salt.