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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 (4-ounce) can sliced mushrooms, drained

1/2 cup water

1 (1.5-ounce) package dry onion soup mix

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 two soups and pour over beef. Heat to boiling; reduce heat; cover and simmer until beef is tender, about 45 to 60 minutes.

Makes 4 to 5 servings.