SKILLET BEEF STEAK DINNER

2 lb round steak, cut into serving-size pieces

1/2 cup all-purpose flour
1 1/2 tsp salt
2 tsp paprika
1/2 tsp black pepper
6 tbsp butter
1 carrot, thinly sliced
1 medium onion, diced
2 stalks celery, diced
1 beef bouillon cube
1 cup water
1/2 cup low-fat milk
1 cup low-fat sour cream
4 oz can mushrooms, drained

In a small bowl combine the flour, salt, paprika, black pepper and coat steak thoroughly with the mixture. In a large heavy skillet, melt butter. Add steak pieces to the skillet and brown on both sides. Reduce the heat; add the bouillon cube, water, and milk. Stir to dissolve bouillon. Add the carrot, onion, and celery. Cover the pan and simmer for 1 hour. Add the mushrooms and continue cooking for 5 minutes. Remove the meat and vegetables to a serving platter. Add the sour cream to the skillet gravy. Warm thoroughly and serve over the meat.