2 lbs. round steak (cut in pieces)
2 tbsp. shortening
1 can cream of mushroom soup
1/4 c. water
1 (3 1/2 oz.) jar cocktail onions
1 tbsp. snipped parsley
In skillet, brown meat slowly on both sides in hot shortening. Drain off excess fat. Combine soup, water and onions with liquid. Pour over meat. Simmer covered for 1 1/2 hours or until tender. Sprinkle with parsley.