Ingredients
1 pound beef bottom round roast, 1 1/2" thick
1/2 cup flour
1/2 tsp salt
1 tsp black pepper
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp paprika
Vegetable oil
1 Onion, sliced into rings
1 can condensed cream of mushroom soup
1 soup can milk
1 soup can hot water (or 1/2 wine and 1/2 water)
2 bay leaves
1/2 teaspoon garlic powder
Freshly ground black pepper
Preparation
Combine flour, salt, black pepper, Italian seasoning, garlic powder, and paprika.
Cut beef into 4 pieces. Pound with a meat mallet to tenderize. Coat beef with seasoned flour.
Heat oil in saucepan. Add beef and cook until browned.
Arrange sliced onions in a layer over the steaks.
Combine soups, water, bay leaves, garlic powder and pepper. Pour over beef.
Cover and cook over low heat for 2 to 3 hours or until beef is fork-tender.
Uncover and add fresh mushrooms the last 30 minutes of cooking.
