Salt 3 carrots, pared & thinly sliced on diagonal 1/2 pound of chuck steak, partially frozen butter or margarine 1 garlic clove, split one 10 ounce package of frozen cut green beans 1 onion, thinly sliced instant mashed potato, for 4 servings water, milk, butter, salt
In about 1 inch lightly salted boiling water, cook the carrots, covered for 5 minutes, drain. Slice partially frozen steak very thinly on diagonal. In a large skillet, heat 2 tablespoons of butter with the garlic; add steak slices: cook quickly until well browned on both sides; remove to warm platter. To drippings in skillet, add carrots, green beans and onion, cook covered, until vegetables are tender, 5 minutes, adding more butter if needed and stirring once or twice. Discard garlic. Toss vegetables and meat in skillet with 1/2 teaspoon of salt, add a little butter if mixture seems dry. Serve with instant mashed potato, prepared as packaged label directs, using amount of liquid specified on package and butter and salt for 4 servings. Makes 4 servings
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