Ingredients
2 pounds round steak
1 Tbsp. vegetable oil
1 large onion, cut in half and sliced 1/4-inch thick
1 can cream of mushroom soup
1 envelope beefy onion soup mix
1 can beef broth
1 Cup water
Method
Sources
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Korean traditional ginger tea blend — warming, medicinal, cold remedy
Science-driven cooking techniques with rigorous testing
Chinese gongfu tea tray — drainage system for tea ceremony
Authentic German cooking — sausages, breads, stews, baking
Classic whistling kettle — alerts when water boils, stovetop staple
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In skillet, or Dutch oven, heat oil over medium-high heat. Saute onion until translucent; remove and set aside. In same skillet, saute round steak until browned. Meanwhile, stir together mushroom soup, onion soup mix, beef broth and 1 cup water until blended; add onion and pour over browned meat. Reduce heat, cover with tight fitting lid, and simmer for 45 minutes to 1 hour, or until beef is fork tender, or for Dutch oven, cover and cook in preheated 350 degree oven for 1 1/2 to 2 hours.