When I buy my round steak, to save time I like to have the butcher pass it through his cutlet machine. Otherwise pound the meat with a tenderizer hammer or if you don't have one, put your steak in between two pieces of saran wrap and, using a can or thick cup, hit the steak in vertical and horizontal directions. Really works well to "break down" the meat.
In a heavy duty skillet add the oil and brown the meat. Drain off any fat.
Stir in the soup, water and lemon juice. Cover and cook over low heat for 30 minutes.
Add the pepper and cook 30 minutes more or until the meat is tender. Stir every now and then while cooking. Serve over cooked rice.
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