Yield: 2 servings
Measure | Ingredient |
---|---|
½ pounds | Beef round steak, cut 3/4 inch thick. |
1 tablespoon | All purpose flour |
½ teaspoon | Salt |
\N dash | Pepper |
¼ each | Chopped onion |
1 tablespoon | Cooking oil |
1 cup | Water |
½ teaspoon | Instant beef bouillon granules |
6 eaches | Tiny whole carrots, or 2 medium carrots, cut into inch long pieces |
1 small | Zucchini, sliced (1 cup) |
¼ teaspoon | Dried dillweed |
1 small | Tomato, peeled, cored, and cut into wedges. |
Cut meat into 2 serving size pieces. Combine flour, salt, and pepper; pound thoroughly into meat, using meat mallet. In 8 inch skillet brown meat and onion in hot oil. Remove from heat. Add water and beef bouillon granules. Return to heat and simmer, covered, for 35 minutes. Add carrots; cover and simmer for 12 minutes. Add zucchini and dillweed; sprinkly with additional salt and pepper. Continue cooking about 5 minutes longer or till meat and vegetables are tender. Add the tomato wedges to meat mixture and heat through.
Makes 2 servings Origin: Meals for One or Two, by Better Homes and Gardens. Shared by: Sharon Stevens.
Submitted By SHARON STEVENS On 04-03-95