1 (2 lb.) round steak
1/2 tsp. salt
1/2 tsp. paprika
1 med. onion, chopped
1/4 c. chopped parsley
1 (16 oz.) can tomatoes with liquid
1 tbsp. cornstarch
3 tbsp. flour
1/2 tsp. pepper
1 tbsp. olive oil
1/2 c. each chopped carrots, celery, and green pepper
1 c. sliced mushrooms
1/4 c. cold water

Trim fat and bone from meat and cut into 6 equal portions. Mix flour, salt, pepper and paprika and sprinkle over both sides of the meat. Pound in with a mallet or edge of a plate. Brown meat in oil in a large skillet.

Add onion, carrots, celery, green pepper, parsley and tomatoes. Cover and simmer 2 hours. Add mushrooms for the last 10 minutes. Remove meat from pan and add the cornstarch that has been stirred into the water to the skillet. Cook over medium heat, stirring, until thickened. Serve sauce over meat portions.

Yield: 6 servings.

Calories: 302

Food Exchange: 1/2 bread, 4 lean meat, 1 vegetable and 1/2 fat.