Source: dLife

Easy to cook steak made Midwest style with root vegetables, topped with a unique parsley mixture

Servings

1.5 lb Beef, top round steak, raw
2 tbsp white all purpose flour
1 cooking spray
2 large onion , sliced
2 cup fresh sliced parsnip , peeled
14.5 oz whole canned unsalted tomatoes , cut up
1 large red bell peppers , chopped
1 cup fat free unsalted beef broth
1 tsp salt free seasoning
1 tsp dried basil , crushed
1 medium garlic cloves , minced
0.25 tsp black pepper
1 tbsp cold water , cold
1 tsp cornstarch
2 tbsp chopped parsley

1 Take meat and trim away the fat, and cut the meat into 6 serving-size pieces. Using flour sprinkle meat on both sides. Pound the flour into the meat with a meat mallet.
2 Over medium heat preheat cooking spray skillet. Add meat to skillet and cook until both sides are brown. Take onions, parsnips, undrained tomatoes, sweet pepper, beef broth, seasoning blend, basil, garlic, and black pepper and add to meat.
3 Bring mixture to a boil and then reduce the heat. Cover meat and vegetables and allow them to simmer for about 1 1/4 hours or until the meat and vegetables are tender. Take meat and vegetables out of the skillet and transfer to platter. Cover the meat and vegetables so they stay warm while the sauce is being prepared.
4 Skim fat from pan drippings for the sauce. Take water and cornstarch and stir together. Stir water and cornstarch mixture into drippings from the pan. Cook and stir this mixture until it becomes thickened and bubbly. After mixture is thickened and bubbly cook for an additional 2 minutes. Take parsley and stir into mixture, and pour sauce over meat and vegetables