2 lbs. round steak, cut in serving pieces
1 tsp. meat tenderizer
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. oil
1 can mushroom soup
2 c. water

Sprinkle steak on both sides with tenderizer. Let stand for 20 minutes. Toss steak in bag with flour, salt, pepper; brown well in Dutch oven in the oil. Blend mushroom soup and water. Pour over steak. Bake, covered in 350 degree oven for 1 1/2 hours or until tender. Cream of celery soup may be used in place of the mushroom soup.