Smothered Round Steak with Parsnip Puree

1 onion, thinly cut

1 green pepper, sliced

2 pounds lean, boneless bottom round steak

2 cloves of garlic, minced

1½ cups beef broth

1 can (8 ounces) tomato paste

½ cup Gale’s Root Beer

1 tablespoon Worcestershire sauce

6 fresh basil leaves

1 teaspoon thyme

1 teaspoon oregano

Parsnip puree

1 pound parsnips

½ large orange, juiced

1 cup beef broth

1 clove garlic, minced

Pepper to taste

In a large skillet coated with nonstick cooking spray, cook the onion and green pepper, stirring occasionally, for about 5 minutes. While that cooks, pound out the meat using a meat tenderizer. If the meat is in one steak, cut into four equal pieces.

To the skillet, stir in the garlic, beef broth, tomato paste, root beer, Worcestershire sauce, basil, thyme, and oregano. Bring to boil. Add steaks to skillet; cover and cook over medium/low heat for 1 hour, or until the steak is tender, stirring occasionally.

For the puree: Bring a large pot of water to a boil. Peel parsnips and place in water, cooking until tender when pierced with a fork (about 10 minutes). Remove parsnips from water and put in food processor. Add juice from orange, beef broth, and garlic. Mix in food processor, being careful not to over mix or consistency will become runny. Season with pepper to taste.

Divide puree among four plates. Slice round steak into four pieces and place on top of puree. Top with sauce.

Serves four.

TerrieAnn Jones, Palatine