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Steak San Marino

 Steak San Marino
As a busy pastor's wife and mother of three under two (twin boys and a baby girl), this delicious, inexpensive and easy main dish helps my day run smoother! The steak is so tender and flavorful, my toddlers gobble it up and my husband asks for seconds. —Lael Griess, Hull, Iowa
6 ServingsPrep: 15 min. Cook: 7 hours


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beef top round steak (1-1/2 pounds), cut into six pieces
  • 2 large carrots, sliced
  • 1 celery rib, sliced
  • 1 can (8 ounces) tomato sauce
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 3 cups hot cooked brown rice


  • In a large resealable plastic bag, combine the flour, salt and
  • pepper. Add beef, a few pieces at a time, and shake to coat.
  • Transfer to a 4-qt. slow cooker.
  • In a small bowl, combine the carrots, celery, tomato sauce, garlic,
  • bay leaf, Italian seasoning and Worcestershire sauce. Pour over
  • beef. Cover and cook on low for 7-9 hours or until beef is tender.
  • Discard bay leaf. Serve with rice.
  • Yield: 6 servings.

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Steak San Marino (continued)

Nutritional Facts: 3 ounces cooked beef with 1/2 cup rice and 1/3 cup sauce equals 286 calories, 5 g fat (1 g saturated fat), 64 mg cholesterol, 368 mg sodium, 30 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.