1/4 c. all-purpose flour
1 lb. beef round steak, cut 1/2" thick
2 tbsp. salad oil
1 clove garlic, minced
1 bay leaf
1/8 tsp. pepper
1 (10 3/4 oz.) can condensed soup
1/2 c. water
1 med. green pepper, cut into strips
Vegetable 1
1/2 c. Vegetable 2
Accompaniment

Choose one of the following from the soup, vegetable 1 and vegetable 2 and accompaniment.

SOUP:

Tomato
Cream of onion
Cream of mushroom
Cream of potato

VEGETABLE 1:
1 med. onion, sliced
1 c. sliced zucchini
6 green onions, sliced
1 c. sliced celery

VEGETABLE 2:
Sliced mushrooms
Sliced carrots
Chopped tomatoes
Sliced parsnips

ACCOMPANIMENT:

Hot mashed potatoes
Hot buttered noodles
Hot cooked rice
Hot biscuits

1. On cutting board with meat mallet, pound flour into both sides of steak until all flour is absorbed and meat is slightly flattened. Cut steak into 4 serving size pieces. In 10" skillet over medium high heat, in hot oil, cook steak until browned on both sides.

2. Add garlic, bay leaf and pepper. Spoon soup over meat; add water. Heat to boiling. Reduce heat to low. Cover; simmer 1 hour, stirring occasionally.

3. Add green pepper, Vegetable 1 and Vegetable 2. Cover; simmer 30 minutes more or until meat is tender. Discard bay leaf. Serve with Accompaniment. Makes 4 servings.

TIP: When using celery, chop a few celery leaves and add them to the skillet for extra flavor.