1-1 1/2 lbs. beef round steak, cut 3/4-inch thick
1/4 c. flour
2 tbsp. cooking oil
1 (16 oz.) can tomatoes, cut up
1/2 c. chopped onion
1/2 tsp. dried dillweed
4 med. carrots, cut into strips
2 med. zucchini, sliced (2 c.)
Hot cooked rice

Heat oven to 350 degrees. Trim excess fat from meat. Cut into 6 serving-size pieces. In a plastic bag combine half of the flour, 1 teaspoon salt and 1/8 teaspoon pepper. Shake meat in flour mixture to coat.

In a skillet brown meat in hot oil. Transfer meat to a 12 x 7 1/2 x 2-inch baking dish; reserve drippings in skillet. Add remaining flour in skillet. Stir in undrained tomatoes, onion and dillweed. Cook and stir until thickened and bubbly.

Pour mixture over meat. Add carrots. Cover; bake for 1 hour. Add zucchini. Cover; continue baking 15-20 minutes longer until meat and vegetables are tender. Season with salt and pepper. Serve with hot cooked rice. Pass pan juices. Makes 4-6 servings.