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Italian-Style Round Steak

 Italian-Style Round Steak
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
6-8 ServingsPrep: 10 min. Cook: 2 hours 5 min.

Ingredients

  • 1/4 cup King Arthur Unbleached 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

Directions

  • 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.
  • Stir in the tomato sauce, mushrooms, onion, green pepper, sugar,

2 of 2

Italian-Style Round Steak (continued)

Directions (continued)

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