2 pounds boneless beef top round steak
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1-1/4 cups water
1 cup chopped celery
1 cup chopped sweet red pepper
1/2 cup chopped onion
1/4 teaspoon dried thyme
12 small red potatoes

-Cut steak into six pieces; sprinkle with salt and pepper. In a 
Dutch oven, brown meat in oil on both sides. Stir in the soup, 
water, celery, red pepper, onion and thyme. Cover and bake at 
350° for 1 hour.
-Add potatoes; cover and bake 1-1/2 hours longer or until steak 
and vegetables are tender. Yield: 6 servings.