Recipe(tried): Oven Round Steak

Hi, Kathy:
My Mom made this steak all the time at home, especially when we were outside working in the field during farming time. You could leave it in the oven an hour longer and it only made it better!

2 to 3 lb. tenderized round steak, cut into serving size pieces
About 1 1/2 c. flour
salt and pepper to taste
1 can cream of mushroom soup
1 tsp. Kitchen bouquet

Dredge steak pieces in mixture of flour and salt and pepper. Brown quickly in hot oil and remove to a glass casserole dish. The steak does not have to be cooked thoroughly at this point. After all pieces are browned, remove excess oil from frying pan, leaving about 1/4 c. Stir in remaining flour and seasonings and stir until blended. You should have about 1/4 c. flour left. Stir in soup, and a can of water and the Kitchen Bouquet for color. Pour over steak and cover with foil or a lid and bake for 2 hours at 350 degrees
As I said it can bake longer and only gets more tender and delicious.