beef round steak, cut 3/4 inch thick
instant beef bouillon
tiny whole carrots or 2 medium, sliced
tomato, peeled, cored, 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.
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 until meat and vegetables are tender.
Add tomato wedges to meat mixture and heat.