1 lb. ground beef
1 egg
1/2 c. quick cooking or old fashioned oats
1 tsp. salt
3 tbsp. flour
1 tbsp. salad oil
2 cubes or env. beef bouillon
3 med. carrots, sliced
1 tsp. chili powder
3/4 tsp. oregano leaves
1 (10 oz.) pkg. frozen chopped broccoli, partially thawed

About 45 minutes before serving, in medium bowl mix first 4 ingredients until well combined. On a cutting board covered with waxed paper, press meat mixture into a square 1 inch thick; with sharp knife, cut to make 1 inch cubes. On same waxed paper, coat meat with flour.

In 12 inch skillet over medium-high heat in hot oil, cook meat until browned. Add bouillon, carrots, chili powder, oregano and 1 1/2 cups water, heat to boiling. Reduce heat to low; cover and cook 20 minutes, stirring occasionally. Stir in broccoli, cover and cook 5 minutes more or until broccoli is tender crisp.