3 lb. round steak
1 c. flour
1 tsp. salt
1/2 tsp. pepper
1 can French onion soup
1 1/2 c. water
3 tbsp. cooking oil

Pound the steak with a meat mallet and cut into 1-inch squares. Combine the salt, pepper and flour and dip the meat into the flour mixture until well coated. Brown the meat on both sides in the hot oil in a 4 1/2 quart Dutch oven. After all of the meat has been browned, set it aside.

Drain off any remaining oil in the pan and return the meat to the pan along with the soup and water. Cover and cook slowly over low heat for 3 hours. Serve over mashed potatoes or rice.