|Onion||1 Medium, chopped|
|Flour||1⁄4 Cup (4 tbs)|
|Chuck steak||2 Pound, cut into 1 inch cubes|
|Canned cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Canned cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Worcestershire sauce||1 Tablespoon|
|Potatoes||3 Medium, peeled and diced|
|Carrots||3 Medium, thinly sliced|
Heat the 2 tablespoons butter in a deep, 21/2 quart, heat-resistant, non-metallic casserole on full power 30 seconds or until melted.
Add onion and heat, uncovered, in microwave oven on full power 2 to 3 minutes or until onion is tender.
Place flour, salt and pepper in a plastic bag.
Shake steak cubes in flour mixture until well coated.
On a conventional surface unit, melt the additional 2 tablespoons butter.
Brown steak cubes on all sides in the melted butter.
Transfer the browned steak cubes to the sauteed onions and add remaining ingredients.
Heat, covered, on simmer for 75 minutes or until meat and vegetables are tender.
Stir occasionally during cooking.