1 lb. beef round tip or sirloin tip steak, 1/2" thick
2 tbsp. butter or vegetable oil
1/2 tsp. salt
1/8 tsp. pepper
Additional butter or vegetable oil (optional)
4 med. carrots, sliced 1/4" thick
1 lg. onion, coarsely chopped
2 c. water
1 pkg. (3/4 oz.) brown gravy mix

Trim excess fat from steak. Thinly slice beef into 1 1/2 x 1/8 inch strips; set aside.

Over medium-high heat, heat a large non-stick skillet until hot. Add 2 tablespoons butter. When hot, add meat. Sprinkle with salt and pepper. Cook and stir until no longer red. Transfer meat to a plate.

Add additional butter to skillet if needed. Cook and stir carrots and onion until carrots are lightly browned and onion is limp. Return meat to skillet. Stir in 1 1/2 cups of the water. Bring to a boil; reduce heat to low, cover and simmer for 20 minutes or until vegetables are tender, stirring after 10 minutes.

Meanwhile, in a small bowl, stir gravy mix and remaining 1/2 cup water until blended. Stir into skillet. Cook and stir for 1-2 minutes or until thickened.

Serve with biscuits and peach-cottage cheese salad. Makes 4 servings.

Partially frozen meat is easier to cut.