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Italian Round Steak
posted by Nic 07-16-98 7:43 PM
Italian Round Steak
2 pounds beef round steak, 1/2 inch thick, cut into 8 serving pieces
2 beef bouillon cubes
1 (28 ounce) can whole tomatoes, drain and reserve liquid.
1 1/4 cups liquid (reserved tomato liquid plus enough hot water to make 1 1/4 cup
1 cup chopped onion
1 clove garlic, finely cut
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1 1/2 teaspoon Worcestershire sauce
1/4 cup cold water
Place steak pieces in pot.
In a small bowl, dissolve bouillon cubes in reserve 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 med-med/high setting for 8-9 hours. To thicken liquid increase heat to high 15 minutes before serving. In a small bowl, combine cornstarch and water. Stir into hot liquid and thicken. Keep warm on low setting. Serve over rice. 6 servings
