Brandied Beef Steak 'N' Vegetables Recipe

Combine 1/2 cup water, vinegar, brandy, sugar, oil, % teaspoon salt, dill weed, allspice, garlic and pepper in a small saucepan; cook slowly 10 minutes.

Cool mixture.

Cut steak into fingers 1 x 3 1/2 inches.

Place meat in a glass dish or plastic bag; pour marmalade over beef, turning to coat.

Cover dish or tie bag securely; marinate in refrigerator 6 to 8 hours, or overnight.

Using a vegetable parer, cut carrots lengthwise into thin strips 3 to 4 inches long.

Place carrots, celery, onion, 1/3 cup water, 3 tablespoons marinade from meat and l/2 teaspoon salt in a saucepan; cook slowly 15 minutes.

Remove meat from marinade; pat dry with paper towels and sprinkle with flour.

Quickly panfry meat in butter or margarine in a large frying pan to rare or medium, turning to brown evenly. (Allow 2 to 3 minutes for each side.)

Drain vegetables; arrange beef on cooked vegetables and serve immediately.