Steak Skillet Dinner with Green Beans

Pat the beef round steak pieces dry with paper towels, then season with salt and freshly ground black pepper on all sides.

Place all-purpose flour in a shallow dish and dredge each steak piece to coat lightly on both sides, shaking off excess flour.

Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.

Add the floured steak pieces to the hot skillet and cook for 3-4 minutes per side until browned, working in batches if necessary to avoid crowding.

Remove the browned steak pieces from the skillet and set aside on a clean plate.

Add chopped white onion to the same skillet and sauté for 2-3 minutes until softened and translucent.

Pour the reserved liquid from the canned potatoes into the skillet, then stir in ketchup, worcestershire sauce, and beef bouillon granules until well combined.

Return the browned steak pieces to the skillet and add the canned potatoes.

Reduce heat to medium-low, cover the skillet, and simmer for 15-20 minutes, stirring occasionally to prevent sticking.

Stir in the drained green beans and cook uncovered for an additional 3-5 minutes until heated through.

Taste and adjust seasoning with additional salt and pepper if needed before serving.