Cut steak in bite-size pieces and dredge in flour. In Dutch oven add and heat oil. Brown steak in hot oil. Drain any excess oil. Add other ingredients. Sauce should cover steak and potatoes. More water may be added if more is needed. Add 1 beef bouillon cube per cup of water. Simmer until potatoes are barely tender. Serve.
Prepared by Cookie Hauser, Louisiana Cattleman's Association
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