2 lbs. round steak
1/4 c. shortening
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1 can (10 oz.) tomato soup
1 soup can of water
1 tbsp. Worcestershire sauce
2 tsp. caraway seeds
6 med. potatoes, peeled & quartered
12 lg. carrots
6 med. onion, peeled

Cut steak in 1-inch cubes, brown in hot shortening in Dutch oven. Remove meat. Stir flour, salt and pepper into drippings. Stir in tomato soup, water and Worcestershire sauce. Bring to a boil and cook for 2 minutes. Sprinkle in caraway seeds. Stir well. Arrange meat and vegetables in gravy. Cover tightly. Bake at 350 degrees for 2 hours. Serves 6.