Categories: Cheese/eggs, Beef 
      Yield: 6 servings 
  
      2 lb Top Round Steak                     6 tb Butter 
    1/4 c  Flour                               1 ea Lg Onion, finely chopped 
    1/2 ts Salt                                1 c  Beef Bullion 
    1/4 ts Pepper                              1 c  Sharp Cheddar Cheese, grated 
    1/4 ts Garlic or Celery Salt               2 tb 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