'Swissing' steak as never been so easy, so oniony or so tasty!

Onion Swiss Steak

4 tablespoons all-purpose flour

Freshly ground pepper to taste

1 1/2 pounds beef boneless bottom or top round, tip or chuck steak, 1/2-inch thick

1 tablespoon vegetable oil

1 (10.5-ounce) can cream of mushroom soup

1 (1.5-ounce) package dry onion soup mix

1 (4-ounce) can sliced mushrooms, drained

1/2 cup water

1. Combine flour and pepper. Sprinkle one side of beef steak with half of the flour mixture; pound in with kitchen mallet. Turn beef and pound in remaining flour mixture. Cut beef into serving pieces.
2. Heat oil in 10-inch skillet. Cook beef over medium heat until golden brown on both sides, about 10 minutes.
3. Combine the cream of mushroom soup, dry onion soup mix, mushrooms and water and pour over the beef. Heat to boiling; reduce heat; cover and simmer until beef is tender, about 45 to 60 minutes.

Makes 4 to 5 servings.