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Italian Round Steak Recipe

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This recipe for Italian Round Steak, by , is from The Ryan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melanie Phalen


2 lbs. beef round steak-1/2 inch thick & cut into 8 serving pieces
2 beef bouillon cubes
1 28 oz. can whole tomatoes, drained (reserve liquid)
1 1/4 cups liquid (reserved tomato liquid plus enough hot water to make 1 1/4 cups)
1 cup chopped onion
1 garlic clove, finely cut
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1 1/2 tsp. Worcestershire sauce
1/4 cup cornstarch
1/4 cup cold water

Place steak pieces in crock pot. In a small bowl, dissolve bouillon cubes in reserved 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 base. Heat at medium setting for 8-9 hours. To thicken liquid, increase heat to high setting 15 minutes before serving. In small bowl, combine cornstarch and water. Stir into hot liquid and thicken. Keep warm for serving at medium-low setting. Makes 8 servings. Tastes great with no yolk noodles!




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