Crisco oil
2 round steaks (about 4 lbs.)
1/2 tsp. salt
1/4 tsp. pepper
2 lg. onions, chopped
2 qts. water
7 bouillon cubes
2 cans mushrooms

Trim fat from steaks. Cut into cubes. Put enough oil into kettle to just lightly cover bottom.

Brown meat, add salt and pepper. Add onion, cook until glossy.

Pour 2 quarts water over meat. Keep water level over meat during cooking. Add bouillon cubes. Simmer 1 1/2 to 2 hours. Add mushrooms. Mix 1/2 cup flour and 1 cup cold water for gravy. Add to meat and simmer 15 to 20 minutes. Serve over rice or mashed potatoes. (Leftovers freeze well.)