Steak and Potatoes Casserole

Preheat oven to 325°.

Cut meat into 6 to 8 serving pieces, trimming fat and bone.

On a wooden board or waxed paper, using a meat mallet or edge of a heavy saucer, pound mixture of flour, salt and pepper into meat.

In a heavy skillet over medium heat, brown meat well on both sides in hot oil.

Don't crowd pieces. Arrange browned meat in a 3-quart casserole.

Place carrots and potato slices on top.

Sprinkle with onion soup mix and pour 3 1/2 cups water over top.

Bake, covered, 2 hours or until tender. Sprinkle with parsley and serve.