Procedure:

SEASON MEAT WITH SALT AND PEPPER.

DREDGE MEAT IN ALL-PURPOSE FLOUR.

PREHEAT A NONSTICK SKILLET WITH OLIVE OIL.

PLACE STEAKS IN HOT SKILLET AND BROWN 3 -4 MINUTES PER SIDE.

AFTER STEAKS ARE GOLDEN BROWN, POUR IN 1 CAN OF BEEF BROTH (15 OZ ).

ADD 1 CUP CHOPPED ONIONS AND MUSHROOMS.

REDUCE HEAT TO A SIMMER, COVER AND COOK FOR @ 1 HOUR OR UNTIL FORK TENDER.

BROTH WILL THICKEN INTO A RICH BROWN GRAVY.  SERVE WITH MASHED POTATOES.

SERVES 4 - ENJOY