1/4 lb. beef round steak, cut 3/4" thick
1 tbsp. flour
1/2 tsp. salt
Dash pepper
1/4 c. chopped onion
1 tbsp. cooking oil
1 c. water
1/2 tsp. instant beef bouillon granules
6 tiny whole carrots or 2 med. cut into 1" pieces
1 sm. zucchini, sliced (1 c.)
1/4 tsp. dried dillweed
1 sm. tomato, peeled & cut into wedges

Cut meat into 2 serving size pieces. Combine flour, salt and pepper; pound thoroughly into meat, using meat mallet. In 8 inch skillet brown meat and onion in hot oil. Remove from heat.

Add water and beef bouillon granules. Return to heat and simmer for 12 minutes. Add zucchini and dillweed; sprinkle with additional salt and pepper. Continue cooking about 5 minutes longer or until meat and vegetables are tender. Add tomato wedges to meat mixture and heat thoroughly.