Round Steak Italiano

A wonderful dish with a thick gravy.


8 servings


2 pounds beef top round steak
1 (8 ounce) can tomato sauce
2 tablespoons onion soup mix
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon ground oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 (7 to 8 ounce) medium potatoes
1 tablespoon cornstarch
1 tablespoon cold water


Cut steak into serving-size pieces; place in a 5-quart slow cooker. In a large bowl, combine the tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat. Scrub and pierce potatoes; place over meat. Cover and cook on low for 7 to 7 1/2 hours or until meat and potatoes are tender.

Remove meat and potatoes; keep warm. For gravy, pour cooking juices into a small saucepan; skim fat.

Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and potatoes.

Nutritional Information

3 ounces cooked beef with 1 potato and 3 tablespoons gravy equals 357 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 329 mg sodium, 42 g carbohydrate, 4 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 1/2 starch, 1/2 fat.

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