2 lbs. beef top round steak, 1/2 inch thick
2 tbsp. butter
2 tsp. cornstarch
3 to 4 lg. tomatoes, seeded and coarsely chopped
1/2 c. beef broth
1 med. onion, minced
1 tbsp. Worcestershire sauce
1/2 tsp. Italian herb seasoning
2 c. (1/2 pt.) whole cherry tomatoes
1 pkg. (10 oz.) frozen cut green beans
1 pkg. (10 oz.) frozen pearl onions

Pound steak on both sides with a meat mallet or flat side of cleaver. Cut into 4 pieces and set aside.

Place butter in 2 1/2 quart shallow microproof casserole. Cook on High 1 minute. Add cornstarch and stir until well blended. Stir in tomatoes, broth, onion, Worcestershire and Italian seasoning. Add steak. Spoon sauce over steak. Cover with casserole lid. Cook on 50, 30 minutes.

Rearrange meat. Arrange cherry tomatoes, beans and pearl onions on top. Cover and cook on 50, 15 minutes. 4 servings.