I did not use bottom round steak. I could not find a nice bottom round while shopping. So I opted to use sirloin steaks. This required a few recipe changes, but worked quite well in my opinion.
I started with sautéing the mushrooms and onions together until they were almost done. I know with the bottom round, they would have been in the oven to soften. With the sirloin, there was no way I was cooking them for two hours, so I wanted to soften them up a bit first.
I browned the steaks in the same pan as the onions and mushrooms, pushing the vegetables to the side.
I removed the steaks from the pan before adding the tomato sauce. I used the sauce to deglaze the pan and scrape up the browned bits.
Making sure the steaks were well buried in the sauce, I simmered them over low heat for about 10 minutes instead of putting them in the oven.
This method worked great providing a nicely seasoned, moist steak at the end.
So I did not follow the recipe exactly, but I think I got the same end result. It was a great way to serve steak with a little different touch.
STEAK WITH TOMATO SAUCE
2 Pounds Bottom Round Steak, Cut 1 1/2 Inch Thick
1 1/2 Teaspoons Salt
1/3 Cup Flour
1/4 Cup Fat
1 Large Onion, Sliced
8 Ounces Tomato Sauce
4 Ounces Sliced Mushrooms
Season meat with salt. Rub with flour, then pound the flour in. Heat fat in a skillet. Add meat and brown well on both sides. Add onion rings during browning. Pour tomato sauce, mushrooms and 1/2 can of water over the meat. Cover and bake in a 350 degree oven for 2 hours.
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