Recipes

Italian round Steak

Warm and flavorful, tomatoes really make this dish and help tenderize the steaks. We like to serve it over potatoes, rice or noodles.

  • 2 pounds beef round steak, ½ -inch thick, cut into 8 serving pieces
  • 2 beef bouillon cubes
  • 1 28-ounce can whole tomatoes, drain and reserve liquid
  • 1 ¼ cup liquid (reserved tomato liquid plus enough hot water to make 1 ¼ cups)
  • 1 cup chopped onion
  • 1 garlic clove, finely cut
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon oregano
  • 1 ½ teaspoon worcestershire sauce
  • ¼ cup cornstarch
  • ¼ cup cold water
  1. Place steak pieces in pot. In a small bowl, dissolve bouillon cubes in reserved tomato liquid/hot water.
  2. In a small bowl, combine tomatoes, onion, garlic, salt, pepper, oregano and Worcestershire sauce. Pour over steak. Add bouillon-liquid mixture.
  3. Cover pot and place on base. Heat at Setting #3 ½ for 8 to 9 hours. To thicken liquid, increase heat to Setting #5, 15 minutes before serving. In a small bowl, combine cornstarch and water. Stir into hot liquid and thicken. Keep warm for serving at Setting #2.
    Makes 8 servings.