1 1/2 lbs. round steak, cut thin
1 can mushroom soup (cream)
1 can cream of chicken soup
2 cans water
4 tbsp. oil
1/4 c. white wine
Season with black pepper

Cut round steak into 3 inch squares. Flour lightly. Heat skillet. Add 4 tablespoons oil. Brown steak on both sides. Add wine; cook until wine evaporates. Mix soups and water in bowl. Add to and mix with steak season. Turn to lowest heat with lid on skillet. Cook 1 1/2 hours (until tender). Can be served over rice.