1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1 lb. beef ground steak, 3/4 inch thick
1 tbsp. vegetable oil
1 lg. onion, sliced
1 (16 oz.) can tomatoes
1/2 c. beef broth
2 c. peeled and sliced carrots

Combine flour, salt, and pepper. Coat steak with seasoned flour. With wooden mallet pound meat between wax paper, until 1/2 inch thick. Cut into 6 serving pieces. Heat oil in large skillet. Brown steak well on both sides. More to one side of skillet to sauce onion until tender.

Add tomatoes and broth. Cover and simmer 1 1/2 hours. Add carrots, cover and simmer 1/2 hour or until meat and carrots are tender.

1 serving = 2 lean meat, 1 vegetables, 1/2 bread, 161 calories.