2 slices top round steak, 1/2 to 3/4 inch, cut each slice into 3 pieces
1 (3 1/2 oz.) jar cocktail onions
1 tsp. parsley flakes
1 (10 1/2 oz.) cream of mushroom soup
2 tbsp. vegetable oil

Brown meat slowly on both sides in hot oil. Drain off excess oil. Combine soup, 1/4 cup hot water, and onions; pour over meat. Simmer covered for 1 1/2 hours or until fork tender. Garnish with parsley flakes.