1 1/2 lbs. beef round steak, 3/4 inch thick
2 tbsp. all purpose flour
3/4 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
2 c. sliced fresh mushroom
1/2 c. chopped onion
1 tbsp. cornstarch
1/2 tsp. instant beef bouillon granules
1/8 tsp. pepper
1/2 c. water
1/2 c. milk
1 (3 oz.) pkg. cream cheese, cut into cubes

Cut meat into 6 pieces. Combine flour, salt, 1/8 teaspoon pepper. Pound flour mixture into the meat using mallet. Brown meat in butter. Remove meat and set aside. Cook mushrooms and onions in same butter until onions are tender.

Stir cornstarch, bouillon granules and 1/8 teaspoon pepper into onion mixture in skillet. Stir in water and milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Add cream cheese cubes to mixture until melted. Place meat in baking dish. Spoon cream cheese mixture over meat. Chill 3 to 24 hours. Bake covered 325 degrees for 40 to 45 minutes.