1/3 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
4 beef cubed steaks (about 4 oz. each)
2 tbsp. vegetable oil
1 (16 oz.) jar whole baby carrots, drained
1 (10 1/2 oz.) can condensed onion soup
1/2 tsp. parsley flakes
1/8 tsp. dried rosemary leaves, crushed

Mix flour, salt and pepper; coat beef with flour mixture. Heat oil over medium-high heat until hot. Cook beef in oil until brown, about 4 minutes on each side. (Add more oil if necessary). Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered until carrots are hot, about 5 minutes.