2 lb. round steak, cut into 3-4" pieces
2 onions, sliced
2 cubes beef bouillon
Small amount of dry mustard
Small amount of oregano
1 can cream of chicken soup
1/2-1 lb. fresh mushrooms

Cut round steak into 3-4 inch pieces. Salt and pepper each side. Brown in 2 tablespoons oil in a skillet; add enough water to cover meat and simmer for 2 hours. Some of the water will cook away. Remove meat from skillet.

To remaining juice, add beef bouillon, dry mustard, oregano, chicken soup and mushrooms. Mix thoroughly; return meat to skillet and heat through.