2 lbs. round steak
2 tbsp. oil
3 med. carrots (2 inch pieces)
2 med. parsnips, peeled and cut in 3 inch pieces
1/2 c. sliced celery
1 c. boiling water
1 tsp. beef bouillon
1/2 tsp. salt
3 tbsp. flour
1 c. sour cream

Cut steak into serving pieces. Brown meat on both sides in hot oil. Season with salt and pepper. Transfer meat to a baking dish. Top with carrots, parsnips and celery. Combine boiling water, beef bouillon, salt, and pepper; pour over steak and vegetables. Bake in a covered pan at 350 degrees for 1 to 1 1/4 hours.

Remove meat and veggies. Measure pan juices; add water to make 1 cup liquid. Blend flour into sour cream. Stir in juices. Cook and stir until bubbly. Cook 2 minutes more. Serve over meat and vegetables.