Italian Round Steak

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.

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