3 or more full cut round steaks
No-salt meat tenderizer, such s Adolph's
Canola oil, liquid or spray

Cut the steaks into approximately 3 x 5 inch portions. Cut pieces that are smaller into 3/4 inch cubes. Freeze on a cookie sheet, then transfer to bags whatever will not be cooked right away.

BARBEQUE or oven broil the larger portions after adding tenderizer.

For SWISS STEAK, tenderize the larger portions, then pound flour into them with a mallet or side of a small bowl. Brown them in oil in a fry pan, add onions, seasonings and water to cover; simmer until tender.

For BEEF STROGANOFF, the larger portions may be sliced into thin (1/8 inch) strips. Moisten with water, add tenderizer, stir together. After five minutes brown meat, add seasonings and water to cover; cook until tender. Thicken with flour mixed with some cold water. Add a sour cream substitute such as IMO and serve immediately over boiled rice.

The 3/4 inch cubes are the right size for BEEF STEW. Moisten them, add tenderizer, let sit for five minutes. Brown them, add seasonings and simmer until tender. Add onions, celery, potatoes and carrots and cook 20 minutes more. Thicken with a flour and cold water mix.

For STIR FRIES, the cubes may be cut in half, tenderized, browned, seasoned with soy sauce and served with stir fried vegetables such as onions, celery, bean sprouts, spinach, diced red bell peppers, and cabbage for an Oriental touch.

For CHOP SUEY, halve the cubes, tenderize, brown, season and simmer them until tender. Add onions and bean sprouts, simmer. Add a mixture of soy sauce, cornstarch and cold water to the cooked mixture to thicken it. Serve over boiled rice or Chinese noodles.

Finally, the cubes may be put through a meat grinder to make nearly fat free hamburgers for a fraction of the cost of the leanest (9% fat) available in the stores.