Quick and Easy Swiss Steak

Source: Jan Taylor

1 pound (3/4 inch thick) boneless beef sirloin or top round steak
3 tablespoons cornstarch
1 can Ready to Serve Clear Beef Broth
2 tablespoons vegetable oil
1 medium onion, cut into wedges
1 stalk celery, sliced
1/2 teaspoon garlic powder
1 cup cut-up canned tomatoes
4 cups hot cooked rice, noodles or mashed potatoes

Slice beef into very thin strips. In bowl mix cornstarch and broth until smooth. Set aside.

In medium skillet over medium-high heat, heat half the oil. Add beef in 2 batches and cook until browned. Set beef aside.

Reduce heat to medium. Add remaining oil. Add onion, celery and garlic powder and cook until tender-crisp. Pour off fat.

Add tomatoes. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef to pan and heat through. Serve over rice or mashed potatoes.