Servings: 6 1/2 lb Beef round steak, cut 3/4 -inch thick. 1 tb All purpose flour 1/2 ts Salt 1 ds Pepper 1/4 Chopped onion 1 tb Cooking oil 1 c Water 1/2 ts Instant beef bouillon -granules 6 Tiny whole carrots, or 2 -medium carrots, cut into -inch long pieces 1 sm Zucchini, sliced (1 cup) 1/4 ts Dried dillweed 1 sm Tomato, peeled, cored, and -cut into wedges. Cut meat into 2 serving size pieces. Combine flour, salt, and pepper; pound thoroughly into meat, using meat mallet. In 8 inch skillet brown meat and onion in hot oil. Remove from heat. Add water and beef bouillon granules. Return to heat and simmer, covered, for 35 minutes. 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
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