1 medium onion, chopped
2 large carrots, sliced
1 medium yellow squash, cubed
2 medium onions, chopped
2 bay leaves
1 tablespoon vegetable oil
1 1/2 cups water
1/2 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons olive oil
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/2 teaspoon salt
In a large medium bowl, combine onions, carrots, potatoes, onion and salt.
Place steaks in a medium saucepan or Dutch oven on the kitchen table. Place steaks end to end, and steam gently until tender.
Heat olive oil in a large saucepan over medium heat. Saute steaks for about 5 minutes, stirring occasionally.
Stir squash into skillet with bay leaf and vegetable oil. Stir in water, salt, basil, oregano and olive oil; heat gently. Stir in cumin, mustard, salt and cayenne pepper. Cook over medium heat about 2 minutes, stirring occasionally.
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