1 lg. onion, sliced
2 to 4 tbsp. corn oil
1/4 tsp. thyme
6 beef round steaks (8 oz. each)
Seasoned salt
Flour
1 c. vegetable cocktail juice (V-8)
1 c. beef broth
1 1/2 c mixed julienne strips of carrots, leeks and celery
1 tbsp. chopped parsley

In a large ovenproof skillet, saute onion in 1 tablespoon of oil until golden. Remove from heat and add thyme. Set aside.

Sprinkle steaks on both sides with seasoned salt and flour. Heat remaining oil in an iron skillet and brown steaks on both sides. Transfer to pan with onions. Pour vegetable juice and broth over steaks. Cover and simmer very slowly 1 hour in the oven or on top of the stove. Turn steaks, sprinkle with the vegetable julienne and continue to cook 30 minutes longer.

To serve, arrange steaks on a serving platter. Spoon sauce and vegetables over steaks and sprinkle with parsley.