- 1/2 cup all-purpose flour
- 2 teaspoons salt, divided
- 1/2 teaspoon pepper
- 2 pounds boneless beef round steak (1/2 inch thick), cut into serving-size pieces
- 2 tablespoons vegetable oil
- 6 medium onions, thinly sliced
- 7 small red potatoes, halved
- 1 bay leaf
- 1 (10.75 ounce) can condensed tomato soup, undiluted
- 2 cups frozen cut green beans, thawed
- In a large resealable plastic bag, combine the flour, 1-1/2 teaspoons salt and pepper. Add beef in batches and shake to coat. In a large skillet over medium heat,brown beef in oil on both sides. Transfer to a greased 3-qt. baking dish. Top with onions and potatoes. Sprinkle with remaining salt; gently toss to coat. Add the bay leaf. Spoon soup over top.
- Cover and bake at 350 degrees F for 1-1/2 hours. Place beans around edge of dish. Bake 15-20 minutes longer or until meat and vegetables are tender. Discard bay leaf.