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Deviled Baked Steak

 Deviled Baked Steak
"WHEN WE were growing up, this was one of my brother's favorite dishes. We girls often thought Mother made this just for him, but she knew we enjoyed it, too! Since I'm the oldest, my brothers and sisters often 'come home' to my house, and I make baked steak for them."
6-8 ServingsPrep: 15 min. Bake: 1-1/2 min.


  • 2 pound beef top round steak (1 inch thick)
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 to 3 tablespoons canola oil
  • 1 medium onion, sliced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium carrot, diced
  • 1 teaspoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • Cooked noodles or mashed potatoes


  • Trim excess fat from steak; cut into serving-size pieces. Combine
  • flour, mustard, salt and pepper; pound into steak.
  • In a skillet, brown steak in oil in batches. Place meat in a large
  • baking dish; top with onion. Combine the tomatoes, carrot, brown
  • sugar and Worcestershire sauce; pour over meat.
  • Cover and bake at 325° for 1-1/2 to 2 hours or until meat is
  • tender. Remove meat to a serving platter. If desired, simmer
  • tomato-onion mixture until it is reduced to a thick gravy. Serve
  • meat and gravy with noodles or mashed potatoes. Yield: 6-8 servings.

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Deviled Baked Steak (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.