1 lb. top round steak
1 (10 1/2 oz.) can onion soup or beef broth
1/2 soup can of water
4 carrots, pared
4 med. potatoes, peeled
2 tbsp. flour
1/4 c. cold water

Trim all visible fat off meat. In electric skillet or oven proof pan, brown meat in pan, light sprinkling of salt, turning to brown both sides. Add vegetables and cook covered at 325 degrees for 1 1/2 hour. Remove meat and vegetables. Thicken pan liquid by cooking briefly with flour mixed in 1/4 cup of water until smooth. Serve with gravy. Serves 4.