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Steak and Cheese


2 lb of top round steak.
1 large onion, chopped finely.
1 cup of grated cheddar cheese.
1 cup of beef bullion.
1/4 cup of flour.
6 teaspoons of butter.
1/2 teaspoon of salt.
1/4 teaspoon of pepper.
1/4 teaspoon of garlic salt.
2 teaspoons of parsley, chopped finely.


Pound the steak out until it is about a quarter-inch thick.

Combine the flour, salt, pepper and garlic salt and rub into the steak on both sides.

Allow to stand for about five minutes, then cut into about 10 serving pieces.

Heat butter in a large frying pan over moderate heat, then brown the steak on both sides.

Sprinkle with finely chopped onion and add the beef bullion.

Bring to a boil, then cover the pan, and simmer for about 60 minutes or until the steak is tender.

Sprinkle grated cheddar and finely chopped parsley over top; then cover again and cook another for about another minute to melt the cheese.

Serve as desired.

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