By: Don Bryson
From: Nancy Davis
2 lb. top round steak
1 T. oil
1 T. pepper
1 t. onion powdered
1 c. water
5 cans condensed tomato soup
Directions:
Cut the steak into 2″ squares. Coat the bottom of a large sauce pan with the oil. Season the stake with ½ T. of the pepper and ½ t. of the onion powdered and brown it well. Add the water to release the drippings, then add the soup and the remaining seasonings. Bring it to boil, then reduce the heat and simmer it for 2 - 3 hours. Serve over mashed potatoes.
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