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.
Makes 8 servings.
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
Place steak pieces in pot. In a small bowl, dissolve bouillon cubes in reserved tomato liquid/hot water.
In a small bowl, combine tomatoes, onion, garlic, salt, pepper, oregano and Worcestershire sauce. Pour over steak. Add bouillon-liquid mixture.
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.
- West Bend Admin