3 lb. beef round steak, cut 1 inch thick
3 tbsp. shortening
2 tsp. salt
1/8 tsp. pepper
1 c. sliced fresh mushrooms
1 tbsp. butter
1/4 c. beef bouillon
Water
1/2 c. cognac or rose wine
1/4 c. onion, finely chopped
1 clove garlic, minced
1 tsp. dill weed
2 (10 oz.) pkg. little baby early peas frozen in butter sauce
1/2 c. water
3 tbsp. flour
1 (12 oz.) jar sliced pimiento, drained

Cut steak in thin strips 1 to 2 inches long. Brown strips, 1/3 at a time, in shortening in large frying pan. Pour off drippings. Season meat with salt and pepper. Melt butter in frying pan; saute mushrooms quickly. Mix bouillon and water to make 2 cups and add to meat. Cover tightly and cook slowly 45 minutes. Stir in cognac, onion, garlic, dill weed and mushrooms. Continue cooking slowly, covered, 30 minutes or until smooth. Mix 1/2 cup water and flour, and stir into meat mixture. Heat, stirring until thickened, and cook 2 minutes. Stir in peas and pimiento. Serve on a bed of fluffy rice. Serves 10 to 12. Note: when round steak is partially frozen, thin strips can be cut more easily.