nd black pepper, put cubed steak in flour mixture and coat
set aside.
Place round steak on cutting board. Trim off
Cook steak with flour; lightly salt and pepper.
Coat a skillet with shortening and quickly sear steak on both sides until brown.
Dice onion into tomato juice and put a small amount into the bottom of a glass baking dish.
Add the browned steak and the rest of the tomato juice and onions by layers.
Bake in a 375\u00b0 oven for 1 hour or until steak is tender enough to pull apart easily with a fork.
(Can also be microwaved in 15 to 20 minutes.)
Cut round steak into serving size pieces.
Salt and pepper to taste.
Coat with flour.
Place in a greased 9 x 13-inch pan. Sprinkle steak with onion soup mix and bell pepper.
Mix tomato sauce and water in a small bowl.
Pour over steak.
Seal with foil.
Bake for 2 hours at 350\u00b0.
Cut round steak into 2 or 3 inch pieces.
Tenderize and salt and pepper to taste.
Prepare brown gravy according to instructions on package and pour over steak.
Bake at 350\u00b0 until done.
Heat oil from garlic.
Dredge serving size pieces of steak in seasoned salt, pepper, etc.
Brown steak in hot oil.
Drain fat. Cover with soup.
Add water.
Turn heat to medium-low.
Cover pan. Check fairly often.
Cook until done.
Pound steak with meat hammer or edge of heavy saucer. In skillet, brown steak in shortening. Pour off fat. Add remaining ingredients. Cover and cook over low heat 90 minutes or until tender. Stir occasionally.
Cut steak into pieces.
Pat in seasoning and water for 15 minutes.
Take out and flour and brown in skillet, then add meat to water and seasoning.
Cook for one hour.
Place steak in a large resealable plastic
Pound flour into steak with a hammer or edge of saucer.
Brown steak on both sides in shortening.
Add remaining ingredients. Cover; cook over low heat until steak is tender.
Stir often. Makes 4 to 6 servings.
Cut round steak into serving pieces.
Pound seasoned flour into steak.
Brown steak on both sides in shortening.
Add water; cover; cook over low heat for 45 minutes.
Uncover; cook down excess liquid.
Pour in soup; heat slowly.
Just before serving, stir in sour cream.
Roll steak in flour and brown in a little oil; drain or pat excess oil from steak.
Add all of the other ingredients and simmer for 2 hours or until steak is fork-tender.
Cut off fat from round steak and cut into 3 x 3 inch pieces.
Whisk water and mushroom soup together in a bowl, then pour just enough to thinly coat the bottom of a 13 x 9 pan.
Place the pieces of round steak evenly around the pan.
Cut onion into slices and place them evenly on top of the meat.
Pour the rest of the mushroom soup mix on top of the round steak and onions.
Cover with foil and bake at 325 degrees for 2 1/2 to 3 hours.
Sprinkle tenderizer on both sides of steak. Set aside.
Melt shortening in skillet over medium heat.
Add steak.
Cook over medium heat until both sides are browned.
Stir in remaining ingredients and cover.
Reduce heat to low.
Simmer for 1 1/2 hours, stirring occasionally.
Yields 4 to 6 servings.
Rub steak with flour.
Season with salt.
Brown in oil in skillet and pour tomato juice just to cover steak.
Sprinkle in dried onion flakes.
Simmer over low heat about 1 1/2 hours.
Turn occasionally and add more liquid, if necessary.
Cut steak into small chunks.
Slice mushrooms, bell pepper and onions.
Salt and cook steak in oil over medium to high until done.
Add mushrooms, pepper and onion.
Stir-fry for 2 to 3 minutes.
Pour gravy mixture over; stir.
Add water and stir well. Let simmer 10 minutes, stirring occasionally.
Serve with rice.
Pound steak. Cut into bite size pieces. In skillet, brown steak in shortening. Pour off fat. Add remaining ingredients. Cover; simmer 1 1/2 hours or until tender.
Cut steak into serving-size pieces and brown in skillet.
Mix soup, Worcestershire sauce and catsup together.
Pour over steak and simmer at very low heat for 45 minutes to 1 hour.
Broil steak 3 to 4-inches from heat for 5 minutes on each side or until browned.
Place steak in skillet.
Add undrained sauerkraut, tomato juice and onion slices.
Cover and cook over low heat for 1 1/2 hours or until tender.
Also can be done in the oven at 325\u00b0 or 350\u00b0.
Put over mashed potatoes.
Serves 4.
Place steak in lightly greased casserole dish.
Salt and pepper to taste.
Cover with French fried onions.
Heat soup, water and Kitchen Bouquet until well blended.
Pour over steak. Cover with foil and bake at 350\u00b0 for 1 hour.