This is tender and delicious round steak with a hint of heat. I had the spicy tomatoes in the cupboard and decided to throw them in my recipe. My family loved it.



Recipe Summary

20 mins
1 hr 35 mins
5 mins
2 hrs
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Coat the inside of a roasting pan with about 1 tablespoon oil.

  • Mix flour, grill seasoning, seasoned salt, garlic powder, and black pepper to together in a shallow bowl. Dredge steak in the flour mixture until all sides are coated, shaking off excess. Place coated steak on a plate and let rest for 5 minutes.

  • Heat enough oil in a skillet to coat the bottom of the pan over medium-high heat. Add steak, a few pieces at a time, to the hot oil; fry until browned, 2 to 3 minutes per side. Transfer browned steak to the prepared roasting pan.

  • Mix beef broth, cream of mushroom soup, and diced tomatoes with green chile peppers together in a bowl; pour into the roasting pan. Top broth mixture with onion slices.

  • Bake in the preheated oven until steak is tender, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Editor's Note:

The nutrition data for this recipe includes the full amount of the flour mixture. The actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

334 calories; protein 19.5g 39% DV; carbohydrates 35g 11% DV; fat 12.7g 20% DV; cholesterol 27mg 9% DV; sodium 2656.6mg 106% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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Rating: 3 stars
I had two large pieces of round steak & cut it into 4 pieces. Followed the rest of the recipe to a "T". Recipe doesn't say to cover but I did after about 45 minutes as the meat was pretty tough. I adjusted the oven temp up to 375 too. Not sure why the recipe calls for all the flour which I ended up having to toss. I think if I make this again I will put some of the flour into the soup mixture as it was very runny. The taste of the sauce was good but would have preferred it had thickened up while baking. Read More