Hi Carolyn...I used to do all the cooking for my family when I was a young girl, (well..I still do..LOL) anyways..here is one I have been making since I was 11 years old. It doesn't get much easier than this and it is quite yummy!
If it looks like the recipe is long to you, don't be afraid..It only looks that way because I am trying to explain in detail what you need to do...LOL..It really is very simple!!!

BB's Swiss Steak

Round steak (aprox 2lbs)**
5 (8 oz) cans tomato sauce
1 large onion (sliced into fairly thin rings)
flour
seasoning salt**
pepper
1/4 cup water

Preheat oven to 350 F.
Cut the round steak into small single size serving pieces (You usually can get about 6 pieces out of one steak...the pieces should be a little bit bigger than a deck of cards) Season well with seasoning salt and pepper.
Mix about 1/2 cup flour with about 1 teaspoon seasoning salt and about 1/4-1/2 teaspoon pepper. Mix it so that the flour and seasonings are well combined. (I usually do this on top of a large piece of waxed paper but you can use a flat dish of some sort)
Coat each piece of steak real well in the flour mixture.
Spray a large casserole dish,(use one that has a cover), with non-stick spray then add 1/4 cup water into the bottom of the dish. Put one layer of meat, cover with half of the onion slices,2 cans of the tomato sauce, and repeat (meat, cover with onion, 3 cans of tomato sauce)When your putting the onions on...sorta push in the middle of the slice so it separates the rings making lots of rings and spread them out all over. Make sure you completely cover with the tomato sauce. You can use more sauce if needed to cover.
Cover and bake 1 hour.

That's it!! Make a big pot of mashed potatoes (it makes a delicious gravy right in the pan for your taters!)...your favorite vegi...salad if you like..and rolls...or have some nice pieces of white bread on hand to sop up the gravy...*** Have the fella at the meat counter run the round steak through the tenderizer once for ya! If your too shy to ask...pound it with a meat mallet before you cut it up.(If you don't have a meat mallet...you can beat it with the dull side of the knife you use to cut it up with..but beat it good!!)

*** if you don't have seasoning salt...plain old salt does just fine!!