Ingredients

1 pound boneless round steak
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
3 large carrots, sliced
1 large onion, sliced
2 cans (8 oz.) tomato sauce
1 cup water
1 bay leaf
1 tablespoon butter or margarine
1 1/2 teaspoons beef-flavored bouillon granules
2 teaspoons browning and seasoning sauce

Directions

Trim excess fat from steak: cut steak into serving-size pieces.

Combine flour, salt and pepper; dredge steak in flour mixture, and lightly pound floured steak using a meat mallet. Brown steak in hot oil; place in shallow 2-quart casserole. Spoon vegetables over meat.

Combine tomato sauce, water, bay leaf, butter, bouillon granules and browning and seasoning sauce in skillet; cook over medium heat until bouillon granules dissolve. Pour sauce over vegetables. Cover casserole; bake at 350 degrees for 70 minutes or until tender. Makes 4 servings.

Each serving contains 326 calories; 15 gm fat; 1226 mg sodium; 63 mg cholesterol.