Italian-Style Round Steak

Name: Italian-Style Round Steak
Prep time: 10 min
Cook time: 2 h 5 min
Total time: 2 h 15 min
Yield: 6-8 servings.
Ingredients: 1/4 cup all-purpose flour; 1-1/2 teaspoons salt; 1/4 teaspoon pepper; 2 pounds boneless beef round steak, cut into serving-size pieces; 2 to 3 tablespoons vegetable oil; 1 cup water; 1 garlic clove, minced; 1 can (15 ounces) tomato sauce; 1/2 pound fresh mushrooms, sliced; 1 medium onion, sliced; 1 small green pepper, julienned; 2 teaspoons sugar; 1/2 teaspoon dried oregano; 1/8 teaspoon dried basil; 1 package (7 ounces) spaghetti, cooked and drained; 1/4 cup grated Parmesan cheese

My family loves this Swiss steak with an Italian touch. It's true comfort food that will appeal to your family as well. —Sharon Farnsworth, Longmont, Colorado

Ingredients

1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 pounds boneless beef round steak, cut into serving-size pieces
2 to 3 tablespoons vegetable oil
1 cup water
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1/2 pound fresh mushrooms, sliced
1 medium onion, sliced
1 small green pepper, julienned
2 teaspoons sugar
1/2 teaspoon dried oregano
1/8 teaspoon dried basil
1 package (7 ounces) spaghetti, cooked and drained
1/4 cup grated Parmesan cheese

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in batches in oil; drain. Add water and garlic. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Stir in the tomato sauce, mushrooms, onion, green pepper, sugar, oregano and basil. Cover and simmer 30-45 minutes longer or until the meat and vegetables are tender. Serve over spaghetti. Sprinkle with Parmesan cheese.

Nutrition Facts

5 ounce-weight: 267 calories, 8g fat (2g saturated fat), 66mg cholesterol, 767mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 30g protein.

Originally published as Italian-Style Round Steak in Holiday & Celebrations Cookbook 2003

Reviews

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Average Rating:

TheChristmasLady

May 21, 2010

I had to keep adding water to the meat as it simmered, so if you are trying, keep an eye on it. It had a nice enought flavor, but for us it was too heavy.