Oven Steak and Vegetables
Recipe By: Better Homes and Gardens
Submitted by: Mary Ash
Serving Size: 6
1 1/2 pounds round steak 3/4 inch thick
1/4 cup flour
2 tablespoons cooking oil
16 ounces tomatoes, canned cut up
1/2 cup onion chopped
1/2 teaspoon dried dill weed
4 medium carrots julienned
2 medium zucchini sliced
6 cups hot cooked rice
Preheat oven to 350 degrees F.
Trim excess fat from eat. Cut meat into 6 serving size pieces. In a
plastic bag combine half of the flour, 1 teaspoon salt and 1/8 teaspoon
pepper. Shake meat in flour mixture. In a skillet brown meat in hot oil.
Transfer meat to 12 x 7 x 2-inch baking dish; reserve dripping in
skillet. In the same skillet stir remaining flour into pan drippings.
Stir in undrained tomatoes, onion and dill weed. Cook and stir until
thickened and bubbly. Pour mixture over meat. Add carrots. Cover; bake
in oven for 1 hour. Add zucchini. Cover; continue baking 15 to 20
minutes more until meat and vegetables are tender. Season with salt and
pepper. Serve with cooked rice. Serves 4 to 6.
