3 Tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
2 lb. boneless round steak, cut into 1/2-inch cubes
2 Tbsp. cooking oil
1 c. water
1/2 c. beef broth
1 garlic clove, minced
1 Tbsp. dried minced onion
1/2 tsp. dried thyme
1/4 tsp. dried rosemary, crushed
2 c. sliced, fresh mushrooms
2 c. frozen peas, thawed
3 c. mashed potatoes (mashed with milk and butter)
1 Tbsp. butter or margarine, melted
paprika

In a large resealable plastic bag, combine flour, salt and pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown beef in oil. Place beef and drippings in a greased, shallow 2 1/2-quart baking dish.

To skillet, add water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, for 5 minutes. Stir in mushrooms. Pour over meat; mix well. Cover and bake at 350° for 1 1/2 to 1 3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter. Sprinkle with paprika. Bake 15 to 20 minutes more. Yield: 6 to 8 servings.