Round Steak Italiano
TOTAL TIME: Prep: 15 min. Cook: 7 hours
YIELD: 8 servings.
My mom used to make this wonderful dish, and I’ve always enjoyed it. The
gravy is especially dense and flavorful.—Deanne Stephens, McMinnville, Oregon
Ingredients
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2 pounds beef top round steak
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1 can (8 ounces) tomato sauce
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2 tablespoons onion soup mix
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2 tablespoons canola oil
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2 tablespoons red wine vinegar
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1 teaspoon ground oregano
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1/2 teaspoon garlic powder
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1/4 teaspoon pepper
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8 medium potatoes (7 to 8 ounces each)
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1 tablespoon cornstarch
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1 tablespoon cold water
Directions
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1.
Cut steak into serving-sized pieces; place in a 5-qt. slow cooker. In a large bowl, combine the tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat. Scrub and pierce potatoes; place over meat. Cover and cook on low for 7 to 8 hours or until meat and potatoes are tender.
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2.
Remove meat and potatoes; keep warm. For gravy, pour cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and potatoes.
Nutrition Facts
1 serving: 357 calories, 7g fat (2g saturated fat), 64mg cholesterol, 329mg sodium, 42g carbohydrate (4g sugars, 4g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.
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