1/4 cup all-purpose flour
1/4 teaspoon salt
2 beef cubed steaks (6 ounces each)
1 to 2 tablespoons canola oil
1 small onion, sliced
1 can (15 ounces) sliced potatoes, drained
1 can (14-1/2 ounces) French-style green beans, drained
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
In a large resealable plastic bag, combine the flour, salt and pepper. Add steaks, one at a time, and shake to coat. In a large skillet, brown steaks on both sides in oil until no longer pink. Set aside and keep warm.
Add the onion, potatoes and beans to skillet; stir in soup. Return steaks to skillet. Cover and simmer for 15 minutes or until meat is tender. Sprinkle with paprika. Yield: 2 servings.