Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I call this spoon tender because its so tender you can cut it with a spoon. This makes great tomato gravy while it cooks and is great served over rice. Sometimes I will add carrots, bell pepper, and fresh mushrooms to the pot.

Ingredients Nutrition

  • 3 lbs round steaks, cut into medium size chunks
  • 1 (29 ounce) can tomatoes, mashed with juice
  • 3 garlic cloves, chopped
  • 1 medium onion, chopped
  • 1 (2 ounce) package Lipton Onion Soup Mix
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • salt and pepper
  • flour, for dredging

Directions

  1. Salt and pepper the steak, coat with flour, and then brown in skillet in olive oil on both sides.
  2. After all the steak is browned, put in a medium size pot with lid.
  3. Pour in the tomatoes you have crushed with the juice. Add all other ingredients, mix well. Add about 1/2 cup water and mix again.
  4. Bring to a boil and stir. Reduce heat and simmer for 1 to 11/2 hours until tender.
  5. Serve with rice.
Most Helpful

5 5

This is wonderful! I cook it exactly as the recipe says. Very easy and the round steak turned out perfectly tender. I make this often and serve it with quinoa instead of rice.

5 5

This gets a 5 for me bcz I never liked the "Swiss steak" type round steak when I was a kid. I wanted something different and this turned out great! I love the sauce. Instead of tomatoes, I used 24 oz tomato sauce, homemade "Lipton" soup mix and gf flour. Cooked for 1 hour and was pretty tender (but not spoon tender) for round steak, BUT my steak was tenderized by the butcher also. I might try it the full 1 1/2 hrs next time. DH thought it would be good in the crock pot too. Served with elbow noodles (gf).

4 5

Pretty much made this as written except I added a finely chopped green pepper and I quickly cooked the onion and green pepper in the skillet I'd browned the meat in before adding it to the pot. I guess I missed the part about adding 1/2 cup water in Step 3 but we didn't miss it and it turned out fine. I even left the lid just a tiny bit open on my pot for the last 20 minutes to let the sauce thicken up. I thought this had very good flavor and the meat was very tender. We had it over rice. I think my husband would prefer egg noodles but I enjoyed the rice. I would make it again.