2 lb. round steak, sliced or cut up into portion size
2 cups sliced onion
2 garlic cloves. crushed
all-purpose flour (to dredge meat)
salt and pepper, to taste
1 tsp. dry mustard
1 (12 oz.) jar chili sauce
3/4 jar water (use empty chili jar)

Sauté onions and garlic in hot oil til tender... remove from pan.

Pound meat with meat tenderizer or edge of saucer for tenderness (optional). Season meat with salt and pepper then dredge in flour.

Brown meat on both sides then add onion mixture back and rest of ingredients. Cook on low til tender or in a casserole dish at 350°F for 1 1/2 hours.

Variation: For extra sauce double the chili sauce and water.

Serve with mashed potatoes and a vegetable. Enjoy!

Submitted by: Lucy Ratliff