3 to 3 1/2 lbs. Swiss or round steak
1 can beer
1 can cream of mushroom soup
1 can water
1/4 c. flour
Salt and pepper

Cut up meat in serving sizes. Season with salt and pepper. Lightly flour. Beat meat with mallet to tenderize. Brown in shortening. Drain off fat. Add beer; simmer 15 minutes. Add cream of mushroom soup and simmer 45 minutes or until tender.