1 1/2 lb. round steak, cut in serving size pieces
1/2 c. flour
4 tbsp. fat
4 to 6 small potatoes
1 small onion
2 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. pepper
2 (8 oz.) cans of tomato sauce

Dredge steak in flour; brown on both sides in hot fat. Place meat in a 1 1/2 qt. casserole dish; pour off excess fat. Scrape up brown drippings left in pan and add to meat. Arrange potatoes with meat; sprinkle onions, parsley, salt, and pepper over all; add tomato sauce. Cover and bake at 350°F for 1 1/2 hours.