2 lb. round steak
1 can condensed cream of chicken soup
1 sm. can button mushrooms
1/2 c. water

Cut steak into strips about 1/2" wide. Season with pepper and dredge with flour. Brown strips in 2 tablespoons hot fat in a heavy skillet. Add soup, mushrooms, and water. Cover and simmer for 1 hour. Serve over rice.