Skillet Steak

• 1/4 c. flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 lb. round steak (1/2 inch thick)
• 1 Tbsp. vegetable oil or shortening
• 1 beef bouillon cube
• 1/2 c. water
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1/2 c. thinly sliced carrots
• 1/8 tsp. nutmeg
• 1 lb. fresh mushrooms, cleaned and sliced
• 3 Tbsp. butter or margarine
• 1 1/2 c. frozen peas
• 2 Tbsp. whole unsalted almonds (optional)

1. Combine the flour, salt and pepper.
2. Pound into both sides of meat.
3. Cut into 6 serving pieces.
4. Heat oil in large, deep skillet; brown meat.
5. Add bouillon cube, water, celery, onion and carrot; cover.
6. Simmer for one hour.
7. Add additional small amount of water if necessary.
8. Stir in nutmeg.
9. Simmer, covered, an additional 30 minutes or until meat is tender.

flour, salt, pepper, vegetable oil, water, celery, onion, carrots, nutmeg, fresh mushrooms, butter, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=166850 (may not work)