Braised Beef Esterhazy

• 1 1/2 lb. boneless beef round steak 1/2 inch thick
• 3 Tbsp. all-purpose flour
• 2 Tbsp. vegetable oil
• 1 c. (10 1/2 oz.) beef broth
• 1/2 c. water
• 3 medium parsnips, cut in strips
• 3 carrots, cut in strips 3 x 1/2 inch
• 2 medium onions, sliced
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. dried thyme leaves
• 3 sweet cucumbers, cut lengthwise into 1/4 inch strips
• 1 c. sour cream

1. Sprinkle one side of beef with half the flour, pound in. Turn beef, pound in remaining flour.
2. Cut into 6 serving pieces. Heat oil in 12 inch skillet.
3. Cook 3 pieces of beef at a time in oil over medium heat until brown on both sides or about 15 minutes.
4. Drain.
5. Add beef broth and water.
6. Heat to boiling. Reduce heat.
7. Cover and simmer 15 minutes.
8. Add carrots, parsnips and onions.
9. Sprinkle with salt, pepper and thyme.
10. Cover and simmer until beef and vegetables are tender or 40 to 60 minutes. Add cucumbers during last 5 minutes.
11. Remove beef and vegetables to heated platter.
12. Skim fat from broth in necessary.
13. Stir in sour cream.
14. Heat just until hot.
15. Serve gravy with beef and vegetables.

boneless beef, flour, vegetable oil, beef broth, water, parsnips, carrots, onions, salt, pepper, thyme, sweet cucumbers, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22284 (may not work)