1 lb. beef, boneless round steak, cut in serving pieces
1/4 c. all purpose flour
1 tbsp. oil
1 lg. onion, chopped (about 1 c.)
1 (16 oz.) can whole potatoes, drained (reserve liquid)
1/4 c. ketchup
1 tbsp. Worcestershire sauce
2 tsp. bell pepper flakes
1 tsp. salt
1 tsp. instant beef bouillon
1/2 tsp. dried marjoram leaves
1/4 tsp. pepper
1 (10 oz.) pkg. frozen Italian green beans
1 (2 oz.) jar sliced pimiento, drained

Coat beef pieces with flour; pound into beef. Brown beef in oil in 10" skillet; push beef to side. Cook and stir onion in until tender; drain. Add enough water to reserved potato liquid to measure one cup. Mix potato liquid, ketchup, Worcestershire sauce, pepper flakes, instant bouillon, marjoram and pepper. Pour on beef and onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours.

Rinse beans under running cold water to separate. Add potatoes, beans and pimiento to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender, 10 to 15 minutes. 4 servings.