Chicken Fried Round Steak

Cut the round steak into serving size pieces, usually along the fat lines if possible. Cover it with plastic (to avoid blood splatter) and pound it with a hammer or meat tenderizer mallet until it seems very tender.

Roll the meat in flour and add to a hot skillet with oil and/or margarine in the bottom.


Salt and Pepper the meat and brown each side... don't fully cook, but sear in the juices.

Put the meat into a 9x13" pan and cover with a mixture of 1 can cream of mushroom and 1/2 cup of milk.

Cover the pan with foil and slow cook it in a 300 (or less) degree oven for at least 1 hour. Should be very tender when finished.