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2 Tbsp. salad oil
2 lb. potatoes, peeled, cut
into chunks
1 (2 lb.) beef round steak,
about 1-inch thick
1 envelope onion soup mix (4
2 tsp. salt
1/4 tsp. pepper
2 Tbsp. cornstarch

Preheat oven to 350 degrees. In 5 quart Dutch oven over
medium-high heat, in salad oil, cook potatoes until lightly
browned, about 5 minutes. Remove potatoes and set aside. In
drippings, cook round steak until browned on both sides. Add
potatoes. Add 1 1/2 cups water, soup mix, salt and pepper;
heat to boiling. Cover and bake 1 1/2 hours or until meat is
fork tender. Remove meat and potatoes to warm platter. In
small cup, mix cornstarch and 1/4 water; over medium heat,
gradually stir into simmering liquid in Dutch oven and cook,
stirring constantly, until mixture is slightly thickened.
Serve with meat and potatoes.

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