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Round Steak Italiano

 Round Steak Italiano
“My mom used to make this wonderful dish, and it's always been one that I love,“ writes Deanne Stephens from McMinnville, Oregon. “I especially like how the thick gravy drapes both the meat and the potatoes.”
8 ServingsPrep: 15 min. Cook: 7 hours


  • 2 pounds beef top round steak
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons onion soup mix
  • 2 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 8 medium potatoes (7 to 8 ounces each)
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water


  • Cut steak into serving-size pieces; place in a 5-qt. slow cooker. In
  • a large bowl, combine the tomato sauce, soup mix, oil, vinegar,
  • oregano, garlic powder and pepper; pour over meat. Scrub and pierce
  • potatoes; place over meat. Cover and cook on low for 7 to 8 hours or
  • until meat and potatoes are tender.
  • Remove meat and potatoes; keep warm. For gravy, pour cooking juices
  • into a small saucepan; skim fat. Combine cornstarch and water until
  • smooth; gradually stir into juices. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Serve with meat and potatoes.
  • Yield: 8 servings.

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Round Steak Italiano (continued)

Nutritional Facts: 1 serving equals 357 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 329 mg sodium, 42 g carbohydrate, 4 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.