Easy Swiss Steak

Peel and slice enough onions to cover the steak. Sprinkle steak on both sides with salt and pepper. Dredge steak with flour on both sides. Pound flour into steak with tenderizing mallet or some other blunt instrument. Repeat the dredging and pounding until it won't absorb any more flour. Heat about 2 tablespoons of oil in a frying pan or saute pan which has a lid [an electric frying pan is ideal]. Brown steak on both sides. Cover with onion slices. Pour in enough boiling water to cover the steak. Cover tightly and simmer for about 11/2 hours or until nice and tender. Check occasionally and add more boiling water if necessary to keep the meat covered. After the steak is cooked, you can flavour the gravy with Bovril.