Beef Slices in Onion Sauce

Season meat with salt and pepper and brown on both sides in heated shortening in a heavy skillet or Dutch oven.

Add 1/4 cup of the water, cover tightly and simmer gently from 1 to 1 1/2 hours or until meat is almost tender.

Add remaining water, 1/4 cupful at a time as needed to keep pan from going dry.

Push meat to one side of pan and carefully place onions in the shortening.

Cover and simmer 20 to 30 minutes longer or until meat is tender and onions are transparent and soft.

Carefully transfer meat and onions to a hot platter and cover to keep warm.

Stir combined flour and sugar into drippings, adding more water if desired.

Heat to boiling and pour over meat and onions.

Serve at once.

Makes 4 servings.