2 lbs. round steak, sliced thin
1 tbsp. vegetable oil
1 onion, chopped
1 c. water
1 c. buttermilk
1 c. shredded sharp cheese

Cut steak into serving size pieces, salt and pepper and dredge in flour. Brown meat on both sides in oil in large skillet. Remove meat, add onion and saute until transparent. Add water and cook a couple of minutes, scraping up brown bits. Add buttermilk and stir well, place meat back in skillet, cook over low heat until meat is tender, 1 to 1 1/2 hours. Just before serving, stir in cheese.