Viennese Steak for 2

A fancy name for a humble dish. Fork-tender beef simmered for an hour with caramelized onion and cream of mushroom soup over buttered egg noodles or mashed potatoes.

• Ready In: 1 hr 15 mins
• Serves: 2

Ingredients

• 3⁄4 lb beef round steak, 1/2 to 3/4 inch thick
• 2  tablespoons shortening
• 1⁄4 cup water
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  medium onions, thinly sliced
• 1 (10 1/2ounce) can  condensed cream of mushroom soup
•  snipped parsley

Directions

1. Cut meat into 2 pieces.
2. Melt shortening in 8-inch skillet; brown meat over medium heat, about 15 minutes.
3. Add water; sprinkle with salt and pepper and top with onions.
4. Reduce heat.
5. Cover and simmer until tender, about 1 hour. (Add small amount of water if necessary.).
6. Remove meat to warm platter; keep warm.
7. Drain fat from skillet.
8. Stir in soup and heat; pour on meat and garnish with parsley.
9. Seve with buttered egg noodles or mashed potatoes.