1 round steak (1 1/2 - 2" thick)
Flour
Salt, pepper
1 c. catsup
1 tbsp. prepared mustard
1-2 tbsp. oil
1 c. water
1/4 c. milk

If you can not afford the thick cut of steak, use a thinner cut.

Cut steak into serving pieces. Sprinkle with salt and pepper. Using a steak hammer or a glass, pound flour into meat until surface of meat is dry. Turn and do other side.

Heat 1-2 tablespoons of oil in large skillet. Brown both sides of meat. Combine catsup, mustard and water. Pour over meat to cover. Put lid on skillet. Simmer over low heat one hour or until meat is tender. Remove meat; keep warm in low oven. Thicken juice in skillet with cornstarch and milk to make a sauce. Serve sauce in separate dish. Serve with mashed potatoes.

This was a favorite of my Dad, J.C. Bell and also my husband, Bruce.