1 lb. top round steak
1 lg. Jewish deli pickle
1 tsp. vegetable oil
1 1/2 tbsp. cornstarch

Cut steak into bite-sized pieces. Cut pickle in half lengthwise and slice. Dissolve cornstarch in small amount of water.

Brown round steak well using vegetable oil in a 3 or 4-quart saucepan. Do in two batches if necessary. When browned, put all back in saucepan and cover with water.

Cover and simmer for 1/2 hour. Then add pickle, additional water to cover, and simmer another 1/2 hour (stir occasionally, adding water if needed). Turn heat off; add cornstarch and stir.

Serve over mashed potatoes. This is an old Polish recipe and is probably the favorite dinner of my four children.