Vegetable Beef Skillet

4 tablespoons olive oil
1 1/2 pounds beef round steaks, cubed
3 tablespoons flour
2 cups beef broth, divided
1 envelope dry onion soup mix
2 tablespoons ketchup
1 32-ounce package frozen mixed vegetables
1 bay leaf
1/2 teaspoon onion salt
1/4 teaspoon pepper
8 ounces egg noodles, cooked

Heat olive oil in skillet; add beef. Sauté until brown on all sides, about 10 minutes. Sprinkle with flour; mix well. Pour 1 cup beef broth over meat. Cook, covered for 5 minutes.

Blend remaining broth with soup mix, and catsup. Pour into skillet, add frozen vegetables and bay leaf. Cook, covered, for 15 minutes or until beef and vegetables are tender.

Remove bay leaf. Stir in onion salt and pepper.

Serve over egg noodles.

Lodge Cast Iron Skillet, Pre-Seasoned, 10.25-inch

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