For 4 servings you will need:

1 lb. beef round or stew meat
1 tbsp. oil
1 sm. onion, minced
1 tsp. seasoned salt
1/8 tsp. seasoned black pepper
1/4 c. barley, optional
Few sprigs parsley, chopped
Few sprigs fresh dill or 1/2 tsp. dried dill weed
1 can (10 1/2 oz.) beef broth
2 cans water
1 can (8 1/2 oz.) tomatoes
1/4 lb. mushrooms, sliced
2 med. carrots, peeled, diced
1 zucchini, sliced
Cheese croutons (recipe follows) optional

TIPS: Other vegetables, such as potatoes, green beans, peas, celery or parsnips might be added. OR substitute other vegetables for carrots and mushrooms, if preferred.

PREPARATION:

1. Cut beef into small 1/2 inch wide strips. In heavy 3 quart saucepan, brown lightly in hot oil.

2. Add onion. Saute 3 to 4 minutes.

3. Add seasoned salt, black pepper, barley, if used, parsley, dill, broth, water and tomatoes. Bring to a boil. Cover and simmer 30 minutes.

4. Add mushrooms, carrots and zucchini. Bring to boil again. Simmer 15 to 20 minutes longer or until vegetables and barley are tender.

5. Serve in bowls with Cheese Croutons, if desired.

CHEESE CROUTONS: Cut crusts from firm-type bread. Cut enough bread into cubes to make 1 cup. Toss with 1 tablespoon melted butter. Put in pie plate. Sprinkle with 1/4 cup shredded Edam or other cheese. Bake at 450 degrees for 10 to 15 minutes or until browned, stirring after 5 minutes.