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Italian Round Steak - West Bend

Italian Round Steak

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Full Recipe Details


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

Cooking Process

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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