Difficulty: Easy - for beginners
2/3 cup flour
1/2 tsp black pepper
2 lbs bonless shoulder steaks, trimmed and pounded
2 Tbs vegetable oil
1 envelope (1 oz) onion soup mix
1 1/2 cups water
1. Combine flour and pepper on waxed paper (or in a bowl or plate). Dredge the steaks, one at a time, in the flour mixture to coat on all side.
2. Heat oil in large skilled over medium-high heat or in an electric frying pan. Working in batches if necessary, add steaks to hot oil; brown throughly on all sides.
3. Return all the steaks to the skillet. Sprinkle meat with onion soup mix. Add water to the skillet. Reduce heat; simmer, covered, for 1 -2 hours, or until very tender. Check every half hour or so to make sure the steaks are not getting dry; add water as needed. The steaks will make their own gravy as they cook.