Onion Swiss Steak

2 tablespoons flour
1/8 teaspoon pepper
1 pound beef boneless bottom or top round, tip or chuck steak 1/2" thick
1 tablespoon shortening
1-10 3/4 oz. can condensed cream of mushroom soup
1/2 cup water
envelope of onion soup mix or 1/4 cup minced onion, 2 tablespoons instand beef bouillon & 1/2 teaspoon onion

Mix flour and pepper. Sprinkle one side of beef steak with half of the flour mixture; pound in. Turn beef and pound in remaining four mixture. Cut beef into four or five serving pieces.

Heat shortening in ten inch skillet until melted. Cook beef over medium heat until brown, about fifteen minutes.

Mix the soup, water and bouillon/onion mix together and pour on beef. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about forty-five minutes.

Makes 4-5 servings.

I always double/triple this recipe, and I quadruple the amount of soup mix so that I can have extra gravy for my mashed potatoes.