Round Steak Maters and Taters
Warm, hearty, and bursting with comfort, "Round Steak Maters and Taters" is a soul-satisfying one-pot wonder that combines tender braised round steak, melt-in-your-mouth russet potatoes, and a rich tomato-based sauce infused with aromatic onions, garlic, and herbs. Perfect for cozy family dinners, this budget-friendly recipe simmers to perfection, transforming simple pantry staples like canned diced tomatoes and beef broth into a deeply flavorful dish. With a touch of paprika for warmth and a buttery finish for indulgence, this classic Southern-inspired meal is easy to prepare yet incredibly satisfying. Serve it piping hot, garnished with fresh parsley, and pair it with crusty bread to soak up every last bite of the savory goodness. Whether you're craving comfort food or looking for a hearty, slow-cooked dinner idea, this recipe is sure to become a timeless favorite.
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Recipe Information
Ingredients
- 2 pounds round steak
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons vegetable oil
- 1 large yellow onion
- 3 units garlic cloves
- 28 ounces canned diced tomatoes
- 4 medium russet potatoes
- 2 cups beef broth
- 1 teaspoons paprika
- 1 teaspoons dried thyme
- 2 tablespoons butter
- 2 tablespoons fresh parsley
Instructions
Trim any excess fat off the round steak and cut it into 4 to 6 equal portions.
In a shallow bowl, mix the flour, salt, and black pepper. Dredge each piece of steak in the flour mixture to coat evenly.
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once hot, add the steak pieces and sear them for 2-3 minutes per side until browned. Remove the steak from the skillet and set aside.
Thinly slice the onion and mince the garlic. Using the same skillet, add the onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add the canned diced tomatoes and their juices to the skillet, scraping the bottom of the pan to deglaze and incorporate any browned bits. Stir in the beef broth, paprika, and dried thyme.
Return the steak pieces to the skillet, ensuring they are submerged in the tomato mixture. Cover the skillet with a lid, reduce the heat to low, and simmer for 45 minutes.
Meanwhile, peel and cube the potatoes into 1-inch pieces. After the 45-minute simmer, add the potatoes to the skillet, gently stirring to combine. Cover and continue simmering for an additional 30-40 minutes, or until the potatoes are fork-tender and the steak is fully cooked.
Just before serving, stir in the butter to add richness to the sauce. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
3403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 6541 mg | 284% | |
| Total Carbohydrate | 243.9 g | 89% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 38.1 g | ||
| Protein | 310.8 g | 622% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 615 mg | 47% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 10034 mg | 213% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
