Ingredients
- 8 skillet brown meat
- 6 tiny carrots (whole)
- 2 carrots
- 1 tomato
- 1/4 onion (chopped)
- 6 1/2 lb beef round steak
- 2 pound size (serving pieces)
- 1 c water
- 1 tb cooking oil
- 1 tb all purpose flour
- 1/2 ts instant beef bouillon
- 1/2 ts salt
- 1 ds pepper
- 1/4 ts dillweed (dried)
Add carrots; cover and simmer for 12 minutes. Add zucchini and dillweed; sprinkly with additional salt and pepper. Continue cooking about 5 minutes longer or till meat and vegetables are tender. Add tomato wedges to meat mixture and heat
