Deviled Baked Steak Recipe

4.5 3 4
Deviled Baked Steak Recipe
Deviled Baked Steak Recipe photo by Taste of Home
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Deviled Baked Steak Recipe

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4.5 3 4
Publisher Photo
"WHEN WE were growing up, this was one of my brother's favorite dishes. We girls often thought Mother made this just for him, but she knew we enjoyed it, too! Since I'm the oldest, my brothers and sisters often 'come home' to my house, and I make baked steak for them."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 min.

Ingredients

  • 2 pound boneless round steak (1 inch thick)
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 to 3 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 can (14-1/2 ounces) tomatoes with liquid, cut up
  • 1 carrot, diced
  • 1 teaspoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • Cooked noodles or mashed potatoes

Directions

Trim excess fat from steak; cut into serving-size pieces. Combine flour, mustard, salt and pepper; pound into steak. In a skillet, brown steak, half at a time, in oil. Place meat in a large baking dish; top with onion. Combine tomatoes, carrot, brown sugar and Worcestershire sauce; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until meat is tender. Remove meat to a serving platter. If desired, simmer tomato-onion mixture until it is reduced to a thick gravy. Serve meat and gravy over noodles or mashed potatoes. Yield: 6-8 servings.
Originally published as Deviled Baked Steak in Reminisce Extra February 1994, p47

  • 2 pound boneless round steak (1 inch thick)
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 to 3 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 can (14-1/2 ounces) tomatoes with liquid, cut up
  • 1 carrot, diced
  • 1 teaspoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • Cooked noodles or mashed potatoes
  1. Trim excess fat from steak; cut into serving-size pieces. Combine flour, mustard, salt and pepper; pound into steak. In a skillet, brown steak, half at a time, in oil. Place meat in a large baking dish; top with onion. Combine tomatoes, carrot, brown sugar and Worcestershire sauce; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until meat is tender. Remove meat to a serving platter. If desired, simmer tomato-onion mixture until it is reduced to a thick gravy. Serve meat and gravy over noodles or mashed potatoes. Yield: 6-8 servings.
Originally published as Deviled Baked Steak in Reminisce Extra February 1994, p47

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gunslinger User ID: 544392 12676
Reviewed Apr. 22, 2014

"The gravy was delicious over mashed potatoes and the steak was very tender.I think breading the steak gave it a really good taste and helped thicken the gravy."

MY REVIEW
FriedaG User ID: 1671534 42529
Reviewed Jan. 5, 2010

"Yum! This was so good that I should have doubled the recipe. There were seven of us at dinner and there wasn't a morsel left."

MY REVIEW
Papa H User ID: 4367052 201847
Reviewed Nov. 23, 2009

"Had a couple of round steaks in the freezer. Decent recipe but not overly impressive."

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