2 1/2 lb. round steak (3/4" thick)
1/4 c. flour
4 tsp. salt
1/2 tsp. pepper
1/4 c. oil
3 1/2 c. water
8 med. carrots, thinly sliced diagonally
8 med. potatoes, thinly sliced
1 (3/8 oz.) env. onion soup mix
Chopped parsley for garnish

Preheat oven to 325 degrees. Cut meat into 6-8 serving pieces, trimming fat and bone on wood board or waxed paper, using a meat mallet or edge of a heavy saucer pound mixture of flour, salt and pepper into meat.

In a heavy skillet over medium heat, brown meat well on both sides in hot oil. Do not crowd pieces. Arrange browned meat in 3 quart casserole. Place carrots and potatoes on top. Sprinkle with onion soup mix and pour over 3 1/2 cups of water. Bake covered, for 2 hours or until tender. Skim excess fat. If you wish thicken with 2 tablespoons of flour, mixed with 1 tablespoon of butter, form into balls and drop into casserole. Return to oven for 10 minutes. Sprinkle with parsley and serve.