This is a recipe from the 60s when housewives were beginning to experiment with "foreign" food. It is a good wholesome recipe and there isn't anything Spanish about it, but my family have always loved it and it is quick and easy to prepare. Will cook in a slow oven for hours and come out delicious and tender.
The original recipe uses mustard powder to coat the steak with, but that's not gluten free so I use ready made GF English mustard.
You can use ordinary tinned soup if condensed is not available but may need to mix it with a little cornflour to thicken it a bit.
Serve with new potatoes and any green vegetables.