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Steak with Sauce

 Steak with Sauce
My husband and I have enjoyed this recipe for years. The comforting sauce is wonderful, and the dish always brings back memories.—Vera C. Kleiber, Raleigh, North Carolina
4 ServingsPrep: 20 min. Bake: 1-1/2 hours


  • 2 tablespoons all-purpose flour
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds beef top round steak
  • 2 tablespoons canola oil
  • 2 medium onions, chopped
  • 2 cans (5-1/2 ounces each) tomato juice
  • 1 cup diced tomatoes
  • 4 teaspoons lemon juice
  • 4 teaspoons Worcestershire sauce
  • 2 to 3 teaspoons packed brown sugar
  • 1 teaspoon prepared mustard


  • In a large resealable plastic bag, combine the flour, salt and
  • pepper. Cut steak into four pieces. Add beef to bag, a few pieces at
  • a time, and shake to coat. Remove meat from bag and pound with a
  • mallet to tenderize.
  • In a large skillet, brown meat in oil on both sides. Transfer to a
  • shallow 2-qt. baking dish coated with cooking spray.
  • In the same skillet, saute onions in drippings until tender. Stir in
  • the remaining ingredients. Pour over meat. Cover and bake at
  • 350° for 1-1/2 hours or until tender. Yield: 4 servings.

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Steak with Sauce (continued)

Nutritional Facts: 1 serving equals 359 calories, 12 g fat (2 g saturated fat), 96 mg cholesterol, 721 mg sodium, 20 g carbohydrate, 3 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1-1/2 fat, 1/2 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.