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
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.
Heat oil in 10-inch skillet. Cook beef over medium heat until golden brown on both sides, about 10 minutes.
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.
Serves 4 to 5.