Trim steaks into serving size pieces.

Pound with meat mallet or the edge of the edge of a saucer to tenderize.

Combine flour, salt, and pepper.

Dredge each piece of meat in flour mixture.

Now use the mallet or edge of plate to pound the flour mixture into the meat.

Heat oil in a large skillet or in a square electric skillet over high heat.

Brown each piece of steak in hot oil, setting aside on plate when browned.

Add more oil as needed, I use avacodo oil.

When all meat has been browned, add sliced onions to the pan, separating rings as you add them.

Cook only until soft and remove from skillet.

Lower heat to medium heat and return meat to skillet layered with onions on top of meat.

Now add water and cover.

Cook over medium heat until steak is tender and gravy has thickened (30 to - 45 minutes).

Add flour (mixed with a bit of the gravy) to pan only if necessary for thickening.