4 sm. cubed steaks, halved crosswise
2 tbsp. butter
2 lg. onions, sliced thin (2 cups)
1 tbsp. all purpose flour
1 (16 oz.) can stewed tomatoes
2 c. beef bouillon
1 (24 oz.) bag frozen stew vegetables, partially thawed
1 tsp. garlic salt
1/2 tsp. basil
1/2 tsp. sugar
1 bay leaf
Salt and pepper to taste

Heat large skillet. Add steaks and brown quickly on both sides. Remove and set aside. Heat butter in skillet until bubbly. Add onions and saute until tender, stirring occasionally. Stir in flour and cook 1 minute. Stir in tomatoes, bouillon, vegetables, garlic salt, basil, sugar and bay leaf. Bring to boil. Cover and simmer until vegetables are tender, about 10 minutes. Add steaks. Cover and simmer until hot, 3 to 5 minutes. Season with salt and pepper. Makes 4 servings.