Publisher Photo
Publisher Photo
"There's no need to brown the steak first, so you can get this main course into the oven in short order," relates Sue Call from Beech Grove, Indiana. The fork-tender results are sure to remind you of Swiss steak Grandma used to make, with lots of sauce left over for dipping.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours

Ingredients

  • 2 pounds boneless round steak (1/2 inch thick)
  • 1/4 teaspoon pepper
  • 1 medium onion, thinly sliced
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (8 ounces) no-salt-added tomato sauce
  • Hot cooked noodles

Directions

Trim beef; cut into serving-size pieces. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Top with the onion, mushrooms and tomato sauce. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Serve over noodles. Yield: 8 servings.
Originally published as Oven Swiss Steak in Quick Cooking May/June 1998, p43

Nutritional Facts

1 each: 209 calories, 10g fat (0 saturated fat), 68mg cholesterol, 112mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

  • 2 pounds boneless round steak (1/2 inch thick)
  • 1/4 teaspoon pepper
  • 1 medium onion, thinly sliced
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (8 ounces) no-salt-added tomato sauce
  • Hot cooked noodles
  1. Trim beef; cut into serving-size pieces. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Top with the onion, mushrooms and tomato sauce. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Serve over noodles. Yield: 8 servings.
Originally published as Oven Swiss Steak in Quick Cooking May/June 1998, p43

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gunslinger User ID: 544392 215147
Reviewed Dec. 17, 2014

"Very tender, wonderful sauce for mashed potatoes or rice!"

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