1 1/2 lb. round steak
2 tbsp. cornstarch
1 can mushroom soup
2 c. water
1 can mushrooms & juice
1 beef bouillon cube

Cut round steak in bite size pieces. Brown in 1 to 2 tablespoons Crisco. Remove beef and set aside. Blend cornstarch with pan drippings. Stir in water. Cook and stir over medium high heat until thickened and bubbly. Add mushroom soup, mushrooms and juice and bouillon cube. Stir until smooth. Place mushroom mixture and beef in covered casserole dish and bake at 350 degrees for 1 1/2 hours. Serve over rice. Serves 4 to 6.