2 lbs. beef round steak, cut 3/4 inch thick
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
2 tbsp. cooking fat
1 tsp. instant beef bouillon
1 1/4 c. hot water
2 tbsp. butter
3/4 c. uncooked rice
1/2 c. shredded carrot
1/2 c. finely chopped celery
1/2 c. chopped green onion
1/2 tsp. thyme leaves
1/2 tsp. salt
Flour for gravy, if desired

Cut round steak into 6 serving-size pieces. Combine flour, 1 teaspoon salt and pepper; dredge meat and pound into both sides. Brown meat in cooking fat in large frying pan. Pour off drippings. Dissolve instant beef bouillon in hot water; pour over meat. Cover tightly and cook slowly 1 1/2 hours.

Melt butter large pan; add rice, carrot, celery, green onion, thyme and 1/2 teaspoon salt and cook slowly 5 minutes, stirring constantly. Remove 1/2 cup liquid from meat and add enough water to make 1 1/2 cups liquid; stir into rice mixture. Cover tightly and cook slowly 15 minutes or until rice is done. Place round steak and rice on warm platter. Thicken cooking liquid with flour for gravy, if desired. Makes 6 servings.