Smothered Round Steak

  • Yield: 6 servings


3pounds lean, boneless top round steak, trimmed of excess fat
-- Salt and pepper
1/4cup all-purpose flour
1-- onion, thickly sliced
2-- green bell peppers, seeded and sliced
1tablespoon minced garlic
2cups canned beef broth
1-- (15-ounce) can tomato sauce
1teaspoon light brown sugar
1tablespoon Worcestershire sauce
1teaspoon dried basil leaves
1teaspoon dried thyme leaves
1teaspoon dried oregano leaves


  1. Season steak and dredge in flour, shaking off any excess.
  2. In a large nonstick skillet coated with nonstick cooking spray, brown steak over medium heat 5 to 7 minutes on each side. Remove steak and set aside. Add onion and pepper to skillet and cook, stirring occasionally, about 5 minutes. Stir in remaining ingredients and bring to a boil. Return steak to skillet.  Cover and cook over medium-low heat 1 1/2 to 2 hours, until steak is very tender, stirring occasionally.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

  • Calories 353
  • Fat 8g
  • Saturated Fat 2g
  • Cholesterol 127mg
  • Sodium 806mg
  • Carbohydrate 14g
  • Fiber 2g
  • Protein 5g