How do I make the eye of round steak?
I suggest an oven or crock pot since round steak is best when slowly cooked. It can get tough if cooked at too high a temperature. I usually use eye of round to make Swiss steak. Cut the meat into serving size pieces and pound with a mallet (a heavy potato masher works just fine) to tenderize. Dip the meat into flour that’s been seasoned with salt, pepper, and a little paprika. Fry on both sides until lightly browned. Place in a casserole and top with two cans of undrained diced tomatoes that have been seasoned with onion and garlic salt, a dash of Worchestershire sauce, and a couple of teaspoons of sugar. You can also use canned tomatoes with Italian seasoning: omit the other seasonings. Bake at 350 degrees until meat is tender — about thirty five to forty five minutes. Serve over rice or noodles.
