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Round Steak

 Round Steak
"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.
8 ServingsPrep: 10 min. Bake: 1-1/2 hours

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts:Nutritional Analysis: One serving (calculated without noodles) equals 209 calories, 112 mg sodium, 68 mg cholesterol, 4 gm carbohydrate, 26 gm protein, 10 gm fat. Diabetic Exchanges: 3 lean meat, 1 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.