The Realtors Round Steak Rose Recipes

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ROUND STEAK



Round Steak image

"There's no need to brown the steak first, so you can get this main course into the oven in short order," relates Sue Call from Beech Grove, Indiana. The fork-tender results are sure to remind you of Swiss steak Grandma used to make, with lots of sauce left over for dipping.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 6

2 pounds boneless beef round steak (1/2 inch thick)
1/4 teaspoon pepper
1 medium onion, thinly sliced
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) no-salt-added tomato sauce
Hot cooked noodles

Steps:

  • Trim beef; cut into serving-size pieces. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Top with the onion, mushrooms and tomato sauce. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Serve over noodles.

Nutrition Facts : Calories 209 calories, Fat 10g fat, Cholesterol 68mg cholesterol, Sodium 112mg sodium, Carbohydrate 4g carbohydrate, Fiber 26g protein. Diabetic Exchanges, Protein 1 vegetable.

THE REALTOR'S ROUND STEAK ROSE



The Realtor's Round Steak Rose image

This is a nice way to serve round steak. The long cooking times tenderize the meat quite a bit and it's very tasty, too. I serve this over buttered noodles with corn on the side for a very satisfying complete meal.

Provided by Realtor by day

Categories     Meat

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 lbs round steaks (1/2 to 3/4 inch thick pieces)
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon granulated garlic powder
1/2 cup cooking oil
1 cup rose wine
1/2 cup water
2 tablespoons onion soup mix
0.5 (6 ounce) can tomato paste
1/4 cup water
1 tablespoon brown sugar
1/2 cup cheddar cheese, shredded
4 ounces mushrooms, sliced
1 teaspoon parsley flakes

Steps:

  • Place round steak on flat tray and partially freeze for ease of cutting into strips. Cut into strips 1/4 inch thick and 3 or 4 inches long.
  • Combine flour, salt, pepper and garlic and dredge meat lightly into this miixture.
  • Brown dredged meat in 2 batches in the 1/2 cup cooking oil. Add the first batch of browned meat back to the pan when finished browning the second batch.
  • Combine wine, 1/2 cup water and onion soup mix and add to pan. Cover tightly and cook on low for 45 minutes.
  • Combine tomato paste, 1/4 cup water and brown sugar. Add to pan. Continue cooking about 20 more minutes or until meat is tender, stirring occasionally.
  • Add cheese and mushrooms and continue cooking on low, 10 minutes.
  • Sprinkle with parsley and serve over noodles or rice.

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