1/4 cup all-purpose flour

1 tablespoon vegetable oil

1 large onion, chopped (about 1 cup)

1 can (16 oz.) whole potatoes, drained (Reserve liquid)

1/4 cup catsup

1 tablespoon Worcestershire sauce

2 teaspoons bell pepper flakes

1 teaspoon instant beef bouillon

1 teaspoon salt

1/2 teaspoon dried marjoram leaves

1/4 teaspoon pepper

1 pkg. (10 oz.) frozen Italian green beans

1 jar (2 oz.) sliced pimiento, drained

 

Coat beef steak pieces with flour; pound into beef with a mallet.  Brown beef in oil in 10-inch skillet; push beef to to side.  Add onion; cook and stir onion until tender; drain.

 

Add enough water to reserved potato liquid to measure 1 cup.  Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, bouillon, salt, marjoram, and pepper; pour on beef and onion.  Heat to boiling; reduce heat.  Cover and simmer until beef is tender (1-1/4 to 1-1/2 hours). 

 

Rinse frozen beans under running cold water to separate.  Add potatoes, beans, and pimiento to skillet.  Heat to boiling; reduce heat.  Cover and simmer until beans are tender (10 to 15 minutes).

 

Makes 4 servings.