Italian Cubed Steaks

Italian Cubed Steaks

1/4 cup all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon black pepper
6 (6-ounce) beef cubed steaks
1 (14-1/2-ounce) can Italian-style stewed tomatoes, undrained
1/2 pound (8 ounces) fresh mushrooms, sliced
1 cup condensed beef broth
1 teaspoon garlic powder
1/4 cup water
2 tablespoons cornstarch

In a shallow dish, combine flour, paprika, and pepper; add steaks and turn
to coat lightly.
Coat a large skillet with cooking spray and heat over medium-high heat. Cook
steaks 10 to 14 minutes, or until no pink remains, turning halfway through
cooking. Remove steaks to a platter and cover to keep warm.
Reduce heat to medium and add stewed tomatoes, mushrooms, broth, and garlic
powder to skillet. Heat, stirring occasionally, just until mixture begins to
boil.
In a small bowl, combine water and cornstarch; stir until smooth. Slowly add
to tomato mixture and stir until thickened and smooth.
Return steaks to pan and cook until thoroughly heated. Serve immediately.

Note These cubed steaks also make great sandwiches. Just place each steak
on a split hoagie roll and top with the sauce