1 lb. beef boneless round steak, cut into serving pieces
1/4 c. all-purpose flour
1 tbsp. vegetable oil
1 lg. onion, chopped (about 1 c.)
1 (16 oz.) can whole potatoes, drained (reserve liquid) (I use regular potatoes)
1/4 c. ketchup
1 tbsp. Worcestershire sauce
2 tsp. bell pepper flakes
1 tsp. instant beef bouillon
1 tsp. salt
1/2 tsp. dried marjoram leaves
1/4 tsp. pepper
1 (10 oz.) pkg. frozen Italian green beans
1 (2 oz.) jar sliced pimiento, drained

Coat beef steak pieces with flour; pound into beef. Brown beef in oil in 10-inch skillet; push beef to side. Cook and stir onion in oil until tender; drain.

Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, ketchup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper; pour on beef and onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours.

Rinse frozen beans under running cold water to separate. Add potatoes, beans and pimiento to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender, 10 to 15 minutes. Makes 4 servings.