Wine-Simmered Beef and Vegetables

1½ to 2 lbs. beef round steak
6 tbsp. flour
½ tsp. salt
3 tbsp. oil
1 medium onion, thinly sliced and separated into rings
1 medium green pepper, seeded and sliced into rings
2/3 cup julienne carrot strips
½ tsp. basil
½ tsp. marjoram
2/3 cup dry white wine
2/3 cup cold water
½ tsp. instant beef bouillon

Trim bone and fat from beef. Pound beef with meat mallet. Cut into serving-size
pieces. Set aside.

Ix 4 tbsp. flour and salt in large plastic food storage bag. Add beef. Shake
to coat.

Heat oil in large skillet. Add beef and any remaining flour mixture. Brown over
medium- high heat. Layer onion, green pepper and carrots over beef.
Sprinkle with basil and marjoram. Add wine. Heat to boiling. Cover; reduce
heat . Simmer for about 1 hour or until beef is tender. Transfer beef and
vegetables to serving platter, reserving drippings in skillet.

Place cold water in small bowl. Ben in remaining 2 tbsp. flour. Stir flour
mixture into drippings in skillet. Stir in bouillon. Cover, stirring
constantly until thickened and bubbly. Serve with meat and vegetables.

Makes 4 to 6 servings