2 lb Top Round Steak

1/4 c Flour

1/2 t Salt

1/4 t Pepper

1/4 t Garlic or Celery Salt

6 T Butter

1 Lg Onion, finely chopped

1 c Beef Bullion

1 c Sharp Cheddar Cheese, grated

2 T Parsley, finely chopped

Steak should be cut in thin slices. Pound steak out until it is about 1/4-inch thick. Combine flour, salt, pepper and garlic salt and rub into steak on both sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces. Heat butter in a large, heavy frying pan and brown steak on both sides over moderate heat. Sprinkle with chopped onion and add bullion. Bring to a boil, cover pan, and simmer for 1 hour or until steak is tender. Sprinkle cheese and parsley over top, cover again, and cook another minute or so to melt cheese. Good served with hot fluffy rice. Source: TEXAS THE BEAUTIFUL COOKBOOK