Skillet Steak

• 1 lb. lean boneless round steak, cut into serving sizes
• 1/4 c. flour
• 1 Tbsp. vegetable oil
• 1 large onion, chopped (about 1 c.)
• 1 (16 oz.) can whole potatoes, drained (reserve liquid)
• 1/4 c. catsup
• 1 Tbsp. Worcestershire sauce
• 2 tsp. bell pepper flakes
• 1 tsp. instant beef bouillon
• 1/2 tsp. salt
• 1/2 tsp. dried marjoram leaves
• 1/4 tsp. pepper
• 1 (10 oz.) pkg. frozen Italian green beans
• 1 (2 oz.) jar sliced pimento, drained

1. Coat steak with flour; pound into beef.
2. Brown in oil in 10-inch skillet; push beef to side.
3. Cook and stir onion in same oil until tender; drain.
4. Use potato liquid plus water to equal 1 cup.
5. Mix liquid, catsup, Worcestershire sauce, pepper flakes, bouillon, salt, marjoram and pepper; pour over beef and onion. Cover; simmer until beef is tender, 1 1/4 to 1 1/2 hours.
6. Rinse frozen beans under cold water to separate.
7. Add potatoes, beans and pimentos to skillet.
8. Heat to boiling.
9. Reduce heat; cover and simmer until beans are tender, 10 to 15 minutes.
10. Serves 4.

lean, flour, vegetable oil, onion, potatoes, catsup, worcestershire sauce, bell pepper, instant beef bouillon, salt, marjoram leaves, pepper, frozen italian green beans, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989098 (may not work)