Steak with Tomato Sauce

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Good-tasting, easy-to-fix favorite


  • 2 lbs. bottom round, chuck or rump steak, cut 1 to 1½″ thick
  • tsp. salt
  • c. flour
  • ¼ c. fat or salad oil
  • 1 large onion, sliced
  • 1 (8 oz.) can tomato sauce
  • ½ c. water
  • 1 (4 oz.) can mushrooms (stems and pieces)


  • Cut meat in half or in serving-size pieces. Season with salt; rub with part of flour. Pound remaining flour into meat with meat mallet or edge of heavy plate. Continue to turn, flour and pound until all flour is used.
  • Heat fat in heavy skillet; add meat; brown well on both sides. Add onion during browning.
  • Pour tomato sauce, water and mushrooms over meat. Cover; bake in moderate oven (350°) 2 to 3 hours, or until tender.