Cut steaks in square pieces if possible.
Beat with edge of plate or meat mallet to break down tissues.
Salt and pepper; brown the steaks in the hot shortening and set aside while making gravy.
In the same fat, brown the onions, adding more shortening if necessary.
Blend in the flour and add 2 cups hot water and season to taste with salt, pepper, and cayenne.
Add the steak to the gravy; add remaining seasonings.
Cover pan and let simmer until meat is tender.
If a tomato sauce gravy is desired, add 1 cup tomato juice or canned tomatoes along with minced green pepper, garlic clove, etc.
The green pepper and garlic should be browned with the onion.