Italian Cube Steak

1/4 cup all purpose flour
1/2 teaspoon paprika
1/4 teaspoon pepper
4 beef cube steaks, about 6 ounces each
1 cup prepared beef stock
1 8 ounce can Italian style stewed tomatoes, undrained
1 teaspoon garlic granules
1/4 cup water
2 tablespoons cornstarch

In a shallow dish, combine flour, paprika and black pepper. Add steaks and turn to coat lightly.

Coat a large skillet with cooking spray and heat over medium high heat.

Cook steaks 5 to 7 minutes on each side. Transfer steaks to a platter and cover to keep warm.

Reduce heat to medium and add broth, tomatoes and garlic powder to the skillet. Heat until the mixture just begins to boil, stirring occasionally.

In a small bowl, stir together water and cornstarch until smooth. Slowly add to the tomato mixture, stirring until thickened. Return the steaks to the skillet and cook until heated through. Makes 4 Servings.