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Tender Round Steak Recipe
Tender Round Steak Recipe photo by Taste of Home

Tender Round Steak Recipe

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This is one of my favorite recipes and I make it often. It is such a delicious flavor and is very easy to make.—Carol Brown, Midway, Ontario
TOTAL TIME: Prep: 20 min. Bake: 65 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 65 min.
MAKES: 2 servings

Ingredients

  • 1/2 pound beef top round steak
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon canola oil
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 tablespoon chopped onion
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoons shredded sharp cheddar cheese

Nutritional Facts

1 serving (1 each) equals 325 calories, 12 g fat (4 g saturated fat), 71 mg cholesterol, 1,061 mg sodium, 24 g carbohydrate, 3 g fiber, 30 g protein.

Directions

  1. Trim beef; cut into two portions and flatten to 1/4-in. thickness. In a large resealable plastic bag, combine flour and salt; add beef and shake to coat. In a small ovenproof skillet, brown beef in oil on both sides. Remove and keep warm.
  2. In the drippings, saute the celery, carrot and onion for 3-4 minutes or until crisp-tender. Add tomatoes and Worcestershire sauce, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return beef to the pan; spoon some of the vegetable mixture over the top.
  3. Cover and bake at 325° for 1 hour or until meat is tender. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 2 servings.
Originally published as Oven Swiss Steak in Reminisce Extra January 2007, p52

Nutritional Facts

1 serving (1 each) equals 325 calories, 12 g fat (4 g saturated fat), 71 mg cholesterol, 1,061 mg sodium, 24 g carbohydrate, 3 g fiber, 30 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Tender Round Steak

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MY REVIEW
Reviewed May. 12, 2012

I have made this recipe since I was 12 years old. It was a hit than and a hit 40 years later.

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