We've made this one many times. Very tasty.
Round steak, cut into serving sized pieces
Flour (for dredging)
1 16 oz. bottle of French dressing
one large or 2 medium yellow onions, sliced and separated into rings
Dredge the steaks with flour, pound with tenderizing hammer or whatever you normally use to break up some of the connective tissues. I have a bladed tenderizer that actually pokes through the meat to cut the strings. In a frying pan on medium heat, brown the meat on both sides in 1/2 cup of the French dressing. Reduce heat, add onions, pour rest of dressing over meat and onion, cover and simmer slowly for 2 hours or until tender.
If you have a good dependable range, this is easy, but if not, then check occasionally to see that it isn't cooking too fast and burning. Our old range had no understanding of the word "simmer", so we had to watch it carefully. Our new Frigidaire glasstop will simmer this for 2 hours with no problems. This can be made with fat free French, but I still recommend adding some oil for the browning step.