Round Steak and Vegetables
|Round steak||2 Pound, cut|
|Thick flour||1⁄2 Inch|
|Dill pickles||4 , cut in half lengthwise|
|Beef bouillon||1 Cup (16 tbs)|
|Onion salt||1⁄4 Teaspoon|
Cut round steak in 8 pieces about 3 by 4 inches.
Pound in flour with edge of heavy saucer.
Sprinkle on salt.
Lay 1 strip each of carrot, celery and dill pickle on each piece.
Fold meat in half.
Fasten with a pick.
Brown meat in hot fat in a heavy skillet.
Add remaining ingredients.
Cover and simmer about 1 1/4 hours or until tender.