3 1/2 lb. round steak, 1/4 inch thick
1/2 c. plain flour
1 1/2 tsp. pepper
1/4 c. Wesson oil
2 c. sliced onions
1 1/2 cans tomato soup, undiluted
1 can water (measure in soup can)
8 or more small new potatoes
6 pared carrots, quartered
1 pkg. frozen peas

Early in the day - cut round steak into 8 large pieces. Mix flour with salt and pepper; with edge of saucer, pound into steak. In hot fat in Dutch oven, or deep pan, brown steak on both sides. Add onions and brown a bit. Add soup and water. Cover. Simmer about 30 minutes, or until meat is tender. Refrigerate.

To serve - heat meat to simmering point. Add potatoes, carrots, simmer covered, about 25 minutes. Taste, add more seasonings if needed. Break block of frozen peas in half, place in Dutch oven, pushing into juice. Cook, covered, about 10 minutes or until tender. Makes 8 servings.

For foursome - use 2 pounds round steak, 1 can soup, 1 can water; use half of remaining ingredients.