2 small ribeye steaks
1 (16 oz.) can tomatoes
1 can mixed vegetables
1 can tomato soup
2 beef bouillon cubes
3 c. water
1 large onion
1/3 c. oil
1/2 c. flour
1/8 tsp. salt
1/8 tsp. pepper
Cut the steak into bite-size pieces, batter and fry in
the oil; drain. In a large pot, mix all other ingredients.
Add steak, cover and cook on medium for 45 minutes.
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