Slow-Cooked Round Steak in Tangy Tomato Sauce
This comforting, slow-cooked round steak recipe transforms economical cuts into tender, flavor-packed strips simmered in a rich tomato glaze. Inspired by midwestern family dinners, it balances brown sugar’s caramel sweetness with mustard’s gentle tang—and it’s simplicity itself for busy weeknights.
| American Comfort |
| Main Dish |
| By Adam Rossi |
Ingredients:
- Beef Strips
2 lb. round steak, sliced into ⅛″-thick strips, 3½–4″ long (slice partially frozen for ease)
- Cooking Base
2 Tbsp. neutral-flavored cooking oil (canola, vegetable)
- Tomato Glaze
1 (15 oz.) can tomato sauce
⅓ cup water
2 Tbsp. packed brown sugar
1 Tbsp. prepared mustard (Dijon or yellow)
1 Tbsp. Worcestershire sauce
- Aromatics
1 medium onion, thinly sliced
6–8 servings
10 minutes
35 minutes
Easy
Tools We Use:
Instructions:
- Brown the Beef:
Heat oil in a large skillet or Dutch oven over medium-high. Add steak strips in a single layer (work in batches if needed) and sear until lightly browned on both sides, about 2 minutes per side. - Discard Drippings:
Carefully tilt pan and spoon out excess oil/drippings, leaving just a thin coating to prevent sticking. - Build the Sauce:
In a bowl, whisk together tomato sauce, water, brown sugar, mustard, and Worcestershire until smooth. - Combine & Simmer:
Return all beef strips to the pan, pour in the tomato mixture, and add sliced onion. Stir gently to coat. - Slow-Cook Covered:
Reduce heat to low, cover, and cook for 30 minutes—stirring once or twice—until meat is fork-tender and sauce has thickened slightly. - Serve:
Spoon steak and sauce over rice, buttered noodles, mashed potatoes, or your favorite grain. Garnish with chopped parsley if desired.
Chef's Tips:
- Tenderize Before Slicing: Freeze the round steak for about 30 minutes until just firm, then slice against the grain to break up tough muscle fibers and ensure melt-in-your-mouth texture.
- Boost Umami: Stir in a teaspoon of tomato paste when building the sauce, and let it “cook off” a minute before adding the rest—this deepens the tomato flavor and adds savory richness.
- Even Browning: Don’t overcrowd the pan when searing—work in batches so each strip has direct contact with the hot surface. This promotes a better fond (browned bits) for deglazing and flavor.
Essential Cookware Sets:
Serving Suggestions:
- Creamy Polenta Base: Serve the steak and sauce over a bowl of creamy Parmesan polenta—its buttery softness soaks up the tangy tomato gravy beautifully.
- Hearty Sandwich: Pile the tender strips into toasted hoagie rolls, top with provolone or mozzarella, and broil briefly for an easy Italian-style steak sandwich.
- Roasted Veggie Plate: Pair with oven-roasted Brussels sprouts or root vegetables tossed in olive oil and fresh herbs to round out the plate with color and crunch.
Storage:
- Flavor Development: Prepare and cool the cooked steak and sauce, then refrigerate overnight. Reheat the next day—the flavors will have melded even more deeply for an extra-rich taste.
- Freeze Portions: Spoon individual portions (meat plus sauce) into freezer-safe containers or zip-top bags. Freeze flat, then store up to 3 months. Thaw in the fridge overnight before reheating gently.
- Reheat with Moisture: To revive the sauce’s gloss and keep meat tender, reheat over low heat with a splash of water, broth, or wine, stirring occasionally until warmed through.
Dietary Adaptations:
- Gluten-Free Swap: Replace Worcestershire sauce with tamari and use a gluten-free mustard. Double-check canned tomato sauce for additives—opt for a certified gluten-free label.
- Vegetarian/Vegan Version: Swap beef for thickly sliced portobello or king oyster mushroom “steaks.” Use a plant-based Worcestershire alternative (or a splash of soy sauce + balsamic vinegar) and vegan brown sugar.
- Lower Sodium Option: Choose a no-salt-added tomato sauce and use low-sodium Worcestershire or omit it—add extra brown sugar and a pinch of smoked paprika for flavor lift without added salt.
Nutrition Facts:
per serving
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Cholesterol | 75 mg |
| Sodium | 420 mg |
| Total Carbs | 10 g |
| Sugars | 8 g |
| Protein | 25 g |
