Preheat oven to 225°.
Using the diamond side of a meat pounder, pound out round steak on both sides, now cut into portion size cutlets. Season both sides with garlic powder and black pepper (unless you've made your own soup and gravy mix, it will be too salty to add salt here). (I'll give them a couple more hits with the seasoning on)
While preheating the oven, heat peanut oil in Magnalite oval or large oven-safe skillet to a shimmer, medium high heat. Salt and pepper sliced onions and sauté until JUST starting to caramelize slightly, stirring to not burn. Remove leaving oil.
Add scant amount more of peanut oil and heat up. In batches, sear off beef cutlets on both sides. This should begin to build a crust on the bottom of your skillet. Reduce heat slightly to not burn that crust.
When finished browning cutlets, remove them and pour in the white wine and pull up the crust from the bottom.
Reduce heat to low. Place onions back in the bottom of the pot. Next 1/2 the cutlets on top of onions in a single layer.
Now top that with half the sliced mushrooms.
Now add the second batch of browned cutlets in a single layer and finish with the rest of the mushrooms.
(of course, if you're using a big oval pot, you may not need to layer them)
In a medium saucepan over medium/low heat, combine Golden Mushroom Soup and Onion Mushroom Dry Soup and Dip Mix and Brown Gravy Packet. Take heated stock and rinse out soup can into pan. Let heat to low simmer, whisking to smooth.
Pour pan contents over cutlets and mushrooms. Cover and roast in oven for 5-6 hours.
Check about 4 hours in for beginning to get tender. If desired, gently mix in roux.
Serve with white rice or broad noodles, turnip greens and Parker House Rolls.
You can sub collards for turnips.
