1 lg. piece top round steak, tenderized
1/2 med. onion, chopped
1 lg. can Franco American brown gravy
1 or 2 bouillon cubes, dissolved in 1/2 gravy can of water
1 bay leaf
1/2 container vegetable flakes
Red wine

Brown meat in oil, salt and pepper both sides. When browned, pour wine over meat and let evaporate. Take meat from pan and place on a plate. In pan, brown onions, then add gravy, bouillon cubes, bay leaf and vegetable flakes. Return meat to pan, cook on simmer to low heat for 1 to 1 1/2 hours.