Ingredients:
1 1/2 lbs beef round steak
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Crisco cooking oil
1 medium onions, thinly sliced
2/3 cup carrots, julienne strips
1/2 teaspoon basil
1/2 teaspoon dried marjoram
2/3 cup white wine
2/3 cup water
1/2 teaspoon chicken bouillon cubes
Directions:
Trim beef of fat.
Cut beef into strips or medium chunks Mix flour salt and pepper in a PAPER BAG. Add beef to bag and shake to coat beef pieces.
Heat Crisco oil in pan and add beef and any remaining flour mixture.
Brown beef on all sides and add onion and carrots, basil and marjoram.
Add wine and boil covered.
Reduce heat and cook for 25 minutes. When beef is tender and cooked transfer beef and vegetables to a platter and set aside.
Reserve drippings in the pan add water mixed with the bouillon cube to the pan and stir until bubbly and thickened.
Return meat and vegetables back to pan and serve.
This is good served over cooked rice or mashed potatoes.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.