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Barbecued Round Steak

 Barbecued Round Steak
THIS RECIPE came from a 1950s television program called Kay's Kitchen. I gave it a try, and my family gave it rave reviews. It makes a colorful entree served with fresh green beans...or try French fries - the sauce is great for dipping! -Ray Sholes, Butler, Pennsylvania
4 ServingsPrep: 20 min. Cook: 1-1/2 hours


  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 1-1/2 pound beef top round steak, cut into four pieces
  • 4 teaspoons canola oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 3 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 2 teaspoons prepared mustard


  • In a shallow bowl, combine flour, salt if desired and pepper; dredge
  • the meat. In a large skillet, brown meat on both sides in oil.
  • Remove and keep warm.
  • In the pan drippings, saute the celery, onion and garlic for 3-4
  • minutes. Combine the soup, brown sugar, Worcestershire sauce,
  • vinegar and mustard; stir into the vegetables. Return meat to the
  • pan. Cover and simmer for 1-1/2 to 2 hours or until meat is tender.
  • Yield: 4 servings.

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Barbecued Round Steak (continued)

Nutritional Facts: One serving (prepared without salt) equals 374 calories, 12 g fat (0 saturated fat), 95 mg cholesterol, 735 mg sodium, 28 g carbohydrate, 0 fiber, 38 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.