8 slices bacon, diced
1 to 1 1/2 lbs. boneless beef steak, cut in 1 inch cubes
1 sm. onion or 6 to 8 green onions, chopped
Garlic salt
1 rounded tbsp. flour
1 can chicken broth
1 tsp. salt
1/8 tsp. black pepper
3 to 4 med. carrots, sliced and cooked in separate pot
1 bag Success rice, cooked to pkg. directions

Saute bacon in large saucepot until crisp. Remove bacon leaving 3 tablespoons drippings in pot; set bacon aside. Heat drippings until hot. Add steak, a few pieces at a time; brown on all sides; remove and set aside. Add onions and garlic salt, saute 2 minutes. Add flour; cook and stir 1 minute. Return steak to pot. Stir in chicken broth, salt and pepper. Bring to boiling. Lower heat and simmer, covered, until steak is tender, about 1 1/2 hours. Add cooked carrots and bacon; adjust seasonings. Serve over cooked rice.

Optional: In skillet, melt 2 tablespoons butter and add 1/2 pound small mushrooms; saute 3 minutes; keep warm. Add with carrots, etc.