4 small cubed steaks, about 1 lb., halved crosswise
2 Tbsp. butter or margarine
2 large onions, sliced thin
1 Tbsp. flour
can stewed tomatoes
salt and pepper, to taste
2 cups beef broth
1 bag frozen stew vegetables, partially thawed
1 tsp. garlic salt
1/2 tsp. each basil and sugar
1 bay leaf
Directions
Heat large skillet. Add steaks and brown quickly on both sides. Remove and set aside. Heat butter in skillet until bubbly. Add onions and saute' until tender, stirring occasionally. Stir in flour and cook 1 minute. Stir in tomatoes, bouillon, vegetables, garlic salt, basil, sugar and bay leaf. Bring to a boil. Cover and simmer until vegetables are tender, about 10 minutes. Add steaks. Cover and simmer until hot, 3-5 minutes. Season with salt and pepper. Makes 4 servings.
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