4 med. carrots (about 1/2 lb.), halved lengthwise
2 lbs. boneless chuck steak, 1 inch thick, well trimmed
2 tbsp. shortening
Dash salt, dash paprika, dash pepper
1 (10 1/2 oz.) can condensed onion soup
3 med. potatoes (about 1 lb.), quartered

Cut carrots into 3-inch pieces. In a large heavy pan, brown steak in shortening; pour off fat. Season with salt, paprika, and pepper. Add soup.

Cover; cook over low heat for 45 minutes. Add carrots and potatoes. Cook 45 minutes more or until done. Stir occasionally. Spoon off fat; thicken sauce if desired. Makes 4 servings.