1 to 1 1/2 lbs. beef round steak, cut about 3/4" thick
1/4 c. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
2 tbsp. cooking oil or shortening
1 (16 oz.) can tomatoes, cut up
1/2 c. onion, chopped
1/2 tsp. dry dill weed
4 med. carrots, cut into strips
2 med. zucchini, sliced
2 c. rice, cooked and hot

Trim excess fat from meat. Cut meat into 6 serving-size pieces. In plastic bag, combine half of the flour, salt and pepper. Shake meat pieces into flour mixture to coat. In skillet, brown meat in hot oil or shortening. Transfer to a 12x7x2" baking dish; reserve drippings in skillet. In same skillet, blend remaining flour into pan dripping. Stir in undrained tomatoes, chopped onion and dill weed. Cook and stir until thickened and bubbly. Pour mixture over meat. Add carrots. Cover and bake at 350 degrees for 1 hour. Add sliced zucchini. Cover and continue baking 15 to 20 minutes more or until meat and vegetables are tender. Season to taste with salt and pepper. Serve with hot cooked rice. Pass pan juices. Makes 4 to 6 servings.