|Boneless beef round steak||1 1⁄2 Pound, cut into serving pieces|
|Meat tenderizer||1⁄4 Cup (4 tbs) (Use As Required)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Onion||1 Medium, sliced|
|Dry onion soup mix||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
Score both sides of steak pieces diagonally, about 1 inch apart.
Sprinkle both sides of meat with meat tenderizer.
Place steak in bag.
Combine remaining ingredients in bowl.
Pour into bag, turning bag several times to mix.
Close bag with rubber band, string, or 3/4 inch strip cut from open end of bag.
Make six half inch slits in top.
Cook on roast (7) for 5 minutes.
Reduce power; cook on medium (5) for 50 to 60 minutes, turning dish once.
Sprinkle with parsley to serve.