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

Preheat oven to 350 degrees. In 10 inch non-stick skillet, heat oil. Add onion and celery; saute until onion is translucent. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute; gradually stir in water. Stir in tomatoes, puree, and broth mix and, stirring constantly, bring to a boil. Remove from heat and stir in pepper strips.

In 2 quart casserole, arrange steaks and top with vegetable mixture; cover and bake until steaks are tender, about 45 minutes. Serve sprinkled with parsley. 4 servings.