"There's no need to brown the steak first, so you can get this main course into the oven in short order," relates Sue Call from Beech Grove, Indiana. The fork-tender results are sure to remind you of Swiss steak Grandma used to make, with lots of sauce left over for dipping.
- 2 pounds boneless beef round steak (1/2 inch thick)
- 1/4 teaspoon pepper
- 1 medium onion, thinly sliced
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 can (8 ounces) no-salt-added tomato sauce
- Hot cooked noodles
- Trim beef; cut into serving-size pieces. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Top with the onion, mushrooms and tomato sauce. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Serve over noodles. Yield: 8 servings.
Originally published as Oven Swiss Steak in Quick Cooking May/June 1998, p43
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 Dec. 17, 2014
"Very tender, wonderful sauce for mashed potatoes or rice!"