Baked Beef Steak
A hearty baked beef steak dish featuring tender round steak coated in flour, simmered with tomatoes, onions, and flavorful seasonings for a comforting meal.
Ingredients
Instructions
- Pound flour into steaks on both sides.
- Brown the floured steaks in oil until well browned.
- Add sliced onions to the skillet and cook until softened.
- Stir in garlic powder, canned tomatoes, brown sugar, Worcestershire sauce, lemon juice, and a dash of Tabasco.
- Transfer everything to a baking dish and bake in a preheated oven at 350°F (175°C) for about 45-60 minutes until the steak is tender and flavors meld.
Tips & Substitutions
For a more tender steak, consider marinating the round steak in lemon juice for a few hours before cooking. If you don’t have brown sugar, you can substitute it with honey or maple syrup for a different flavor profile. Adding bell peppers or mushrooms to the skillet with the onions can enhance the dish's richness, and for a healthier twist, you can use whole wheat flour instead of regular flour.
Serving Suggestions
This baked beef steak pairs beautifully with creamy mashed potatoes or crispy roasted vegetables. For a refreshing side, a simple green salad drizzled with lemon vinaigrette works well. You can also serve it with warm Potato Hot Rolls for a complete meal experience, making it perfect for a family dinner or special occasion.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a baking dish with a little broth or water to keep it moist, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20-30 minutes until heated through. This method helps retain the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Beef Steak contains roughly 1681 calories, with 2g protein, 42g carbohydrates, and 170g fat. It is a good source of iron (11% of the Daily Value). Note that it is relatively high in sodium, at 702mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while round steak is recommended for its flavor and tenderness, you can use other cuts like flank steak or sirloin. Just adjust the cooking time based on the cut you choose, as some may require less time to become tender.
Is it necessary to pound the flour into the steak?
Pounding the flour into the steak helps create a crust that locks in moisture and enhances flavor. However, if you're short on time, you can simply coat the steak in flour without pounding, although the texture may differ slightly.
What can I substitute for Worcestershire sauce?
If you don't have Worcestershire sauce, a mixture of soy sauce and a splash of vinegar can serve as a good substitute. Alternatively, you can mix balsamic vinegar with a bit of brown sugar to mimic the sweetness and depth of flavor that Worcestershire sauce provides.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).