Garden Swiss Steak

Servings: 6

1/2 lb 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