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| 1/2 x ca. 450 g | Beef round steak, cut 3/4 inch thick. |
| 1 Esslöffel | all-purpose flour |
| 1/2 Teelöffel | salt |
| 1 Prise | pepper |
| 1/4 | onion chopped |
| 1 Esslöffel | cooking oil |
| 1 Tasse | water |
| 1/2 Teelöffel | Instant beef bouillon granules |
| 6 | Tiny whole carrots, or 2 medium carrots, cut into inch long pieces |
| 1 klein | Zucchini, sliced (1 cup) |
| 1/4 Teelöffel | dill dried weed |
| 1 klein | Tomato, peeled, cored, and cut into wedges. |
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Cut meat into 2 serving size pieces. Combine flour, salt, and pepper; pound thoroughly into meat, using meat mallet. In 8 inch skillet brown meat and onion in hot oil. Remove from heat. Add water and beef bouillon granules. Return to heat and simmer, covered, for 35 minutes.
Add carrots; cover and simmer for 12 minutes. Add zucchini and dillweed; sprinkly with additional salt and pepper. Continue cooking about 5 minutes longer or till meat and vegetables are tender. Add tomato wedges to meat mixture and heat
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