Italian-Style Round Steak Recipe

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My family loves this Swiss steak with an Italian touch. It's true comfort food that will appeal to your family as well. —Sharon Farnsworth, Longmont, Colorado
TOTAL TIME: Prep: 10 min. Cook: 2 hours 5 min.
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 2 hours 5 min.
MAKES: 6-8 servings


  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 pounds boneless beef round steak, cut into serving-size pieces
  • 2 to 3 tablespoons vegetable oil
  • 1 cup water
  • 1 garlic clove, minced
  • 1 can (15 ounces) tomato sauce
  • 1/2 pound fresh mushrooms, sliced
  • 1 medium onion, sliced
  • 1 small green pepper, julienned
  • 2 teaspoons sugar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • 1 package (7 ounces) spaghetti, cooked and drained
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 serving (5 ounces) equals 267 calories, 8 g fat (2 g saturated fat), 66 mg cholesterol, 767 mg sodium, 17 g carbohydrate, 2 g fiber, 30 g protein.


  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in batches in oil; drain. Add water and garlic. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
  2. Stir in the tomato sauce, mushrooms, onion, green pepper, sugar, oregano and basil. Cover and simmer 30-45 minutes longer or until the meat and vegetables are tender. Serve over spaghetti. Sprinkle with Parmesan cheese. Yield: 6-8 servings.
Originally published as Italian-Style Round Steak in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p62

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed May. 21, 2010

"I had to keep adding water to the meat as it simmered, so if you are trying, keep an eye on it. It had a nice enought flavor, but for us it was too heavy."

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