Swiss Steaks In Tomato Sauce

• 2 tsp. olive or vegetable oil
• 1/2 c. each: diced onion and celery
• 2 tsp. all-purpose flour
• 3/4 c. water
• 1 c. canned whole tomatoes, chopped
• 1/2 c. tomato puree
• 2 packets instant beef broth and seasoning mix
• 1 c. green bell pepper strips (3 x 1/2-inch strips)
• 4 beef top or bottom round steaks (5 oz. each), broiled until rare
• 2 Tbsp. chopped fresh Italian (flat leaf) parsley

1. Preheat oven to 350u0b0.
2. In 10-inch nonstick skillet, heat oil. Add onion and celery and saute until onion is translucent. Sprinkle flour over vegetables and cook, stirring constantly for 1 minute.
3. Gradually stir in water.
4. Stir in tomatoes and puree. Add broth mix and, stirring constantly, bring to a boil.
5. Remove from heat and stir in pepper strips.

olive or vegetable oil, onion, allpurpose flour, water, tomatoes, tomato puree, packets instant beef broth, green bell pepper, beef, fresh italian

Taken from www.cookbooks.com/Recipe-Details.aspx?id=607394 (may not work)