Cut in serving pieces top or bottom round. Cut about half an inch thick. Dredge in flour seasoned to taste with salt and pepper. Have heavy skillet over medium low heat, with just enough fat to keep meat from sticking. Brown steak on both sides, still on medium low heat, allowing plenty of time for browning. Pour off any excess far and add small amount of water. Cover tightly and simmer until fork tender. Serve with the natural gravy.
If thickened gravy is desired:
blend a little flour with cold water and stir into liquid after meat has been removed to platter. Stir constantly over low heat until gravy is desired thickness and flour mixture is well cooked. Taste and correct Seasoning.
** Variations may be made with choice of liquid added instead of water - onion sop, tomato juice, mushroom soup, etc.
Top with Fried or simmered Tomatoes, mushrooms, and/or onions,
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