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Cut round steak in serving-sized pieces. Dip in flour. Melt a little shortening or oil in heavy skillet or Dutch oven. Brown the steak. (The more browned the more flavor). Put about 1/2 inch of water in bottom of a Dutch oven. Scrape all the browning leftovers into the Dutch oven. Layer the browned steaks with cream of mushroom soup. Keep layering. Bake in a slow oven about 250 to 275 degrees for several hours. The slow cooking makes for a more tender steak. Your gravy is all ready when the steaks are. This recipe makes a good ward dinner. You can cook a lot of steaks in a Dutch oven this way. You may want to use a little more water in the bottom of the Dutch oven. A Terreton Ward and Grant Hunter family favorite.