1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1 lb. beef round steak (3/4-inch thick)
1 tbsp. vegetable oil
1 large onion
1 (16 oz.) can tomatoes
1/2 c. beef broth
2 c. sliced carrots

Pound steak between wax paper to 1/2-inch thickness. Cut into 6 pieces. Coat steak with flour/salt/pepper mixture. Heat oil in large skillet. Brown steak well on both sides. Move to one side of skillet and sauté onion until tender. Add tomatoes and broth. Cover and simmer 1 1/2 hours. Add carrots; cover and simmer for 1/2 hour or until tender.

Makes 6 servings.