Midwest Swiss Steak With Tomato Gravy

• 1 1/2 lbs boneless beef round steak
• 2 tablespoons all-purpose flour
• 1 large sweet red pepper
• 1 cup beef broth
• 2 large onions, sliced
• 2 cups chopped peeled parsnips
• 1 (14 1/2 ounce) can low-sodium tomatoes, cut up
• 1 teaspoon dried basil, crushed
• 1 teaspoon sodium-free seasoning
• 1 garlic clove, minced
• 1/4 teaspoon black pepper
• 1 teaspoon cornstarch
• 1 tablespoon water
• 2 tablespoons snipped fresh parsley

1. Trim fat from meat. Cut meat into 6 serving-size pieces. Sprinkle meat on both sides with flour. With a meat mallet, pound flour into meat. Spray a 12-inch skillet with nonstick spray coating; brown meat over medium heat on both sides. Meanwhile, shop sweet pepper (you should have 1 cup). Add sweet pepper, beef broth, onions, parsnips, undrained tomatoes, basil, seasoning blend, garlic and black pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 75 minutes or until meat and vegetables are tender.
2. Transfer meat and vegetables to a serving platter; skim all fat from pan drippings. In a small bowl, which together cornstarch and 1 tablespoon water; add to pan drippings. Cook and stir until thickened and bubbly; cook and stir for 2 minutes. Stir in parsley. Pour sauce over mean and vegetables.

steak, flour, sweet red pepper, beef broth, onions, parsnips, tomatoes, basil, seasoning, garlic, black pepper, cornstarch, water, parsley

Taken from www.food.com/recipe/midwest-swiss-steak-with-tomato-gravy-509213 (may not work)