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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
  • Total Time
    Prep: 20 min. Bake: 65 min.
  • Makes
    2 servings


  • 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.
Nutrition Facts
1 each: 325 calories, 12g fat (4g saturated fat), 71mg cholesterol, 1061mg sodium, 24g carbohydrate (12g sugars, 3g fiber), 30g protein.

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  • Chuck
    Jan 6, 2021

    I made this for the first time tonight with some round steak from a half cow. I had been looking for something to do with the steaks. I ended up having 3 times the amount of steak to cook and sis not have enough of the canned tomatoes, but had some Marzano crushed tomatoes. So I used about half of each on the tomatoes and tripled everything else. Also added a little garlic. I used a Le Creuset and because of the extra meat, I ended up layering a couple pieces. I also made some flat noodles on the side. My wife and kids (and I) thought it was great. The meat dis come out tender without having to tenderize anything. We will be making this again.

  • kimberlyw2833
    Nov 10, 2014

    Followed the recipe exactly and this was very tough. Won't make again

  • johnandcherrie
    May 12, 2012

    I have made this recipe since I was 12 years old. It was a hit than and a hit 40 years later.