Round Steak with Wine

This is a recipe I got from my mother-in-law (Grandma Claire) when Harvey and I were first married.  I have cooked it over the years, and it has always been a favorite.  Proportions are not given; simply fit the amounts to the amount of meat you have on hand.

Round steak

Salt and pepper to taste (or seasoning mix)

Seasoned Bread Crumbs

Beaten Egg

Oil

Canned mushrooms or sautéed fresh mushrooms

1 cup of wine (whatever you have)

Cut meat into serving sized pieces and season.  Dip in egg; then coat with seasoned bread crumbs.  Put in refrigerator for an hour.  Fry in a small amount of oil (brown).  Place browned steak in a casserole.  Deglaze frying pan with mushrooms (and juice) and 1 cup of wine.  Pour deglazing sauce over meat in casserole.  Bake at 375° until tender.

Lovely!