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Tender Round Steak

 Tender Round Steak
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
2 ServingsPrep: 20 min. Bake: 65 min.


  • 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


  • 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.
  • 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.
  • 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.

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Tender Round Steak (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.