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

Coat beef steak pieces with flour. Pound into beef with mallet as you tenderize. Brown beef in oil in 10 inch skillet; push beef to one side. Cook and stir onion in oil until tender; drain. Add enough water to reserve potato liquid to measure 1 cup.

Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper; pour onto beef and onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 1/4 to 1 1/2 hours. Rinse beans under running cold water to separate. Add potatoes, beans and pimento to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender. 10-15 minutes.