2lbs. bottom round, chuck or rump steak, cut 1 to 1½″ thick
¼c. fat or salad oil
1 large onion, sliced
1 (8oz.) can tomato sauce
1 (4oz.) can mushrooms (stems and pieces)
Cut meat in half or in serving-size pieces. Season with salt; rub with part of flour. Pound remaining flour into meat with meat mallet or edge of heavy plate. Continue to turn, flour and pound until all flour is used.
Heat fat in heavy skillet; add meat; brown well on both sides. Add onion during browning.
Pour tomato sauce, water and mushrooms over meat. Cover; bake in moderate oven (350°) 2 to 3 hours, or until tender.