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Smothered Round Steak with Yams

Smothered Round Steak with Yams

Smothered Round Steak with Yams
Smothered Round Steak with Yams
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Smothered Round Steak with Yams
  • 1 (2-3 lb.) round steak, about ½”thick
  • 1 large Vidalia onion, thinly sliced
  • ½ each of red, yellow, orange, green bell pepper (cut into strips)
  • 2 T. minced garlic
  • 1 (14.5-oz.) can diced tomatoes
  • 2 T. tomato paste
  • 1 (8-oz.) sliced mushrooms
  • 2 large yams (leave skins on and cut in half and then in thick slices; more or less ½ moon looking size)
  • ½ c. red wine, optional
  • 1 (6-oz.) can mushroom steak sauce
  • 1 (10 ¾-oz.) can cream of celery soup
  • Salt, red/black pepper, garlic powder
  • Olive oil
  • Flour
  • Chopped fresh parsley or green onion
  1. Season the meat with salt, red/black pepper and garlic powder and rub both sides with flour.
  2. In large roasting pot, cover bottom of pot with olive oil and heat.
  3. Brown meat on both sides. Remove from pot and place on dish on the side.
  4. To the pot add the onion and bell peppers and sauté for about 5 minutes until golden.
  5. Add the garlic, tomato paste, diced tomatoes and mix well. Saute for another 5 minutes.
  6. Add wine, steak sauce and soup. Stirring to blend well and cook over low heat for another 3 minutes.
  7. Add 2 cups of water and stir. Gradually add more water until mixture is loose but not too watery or too thick.
  8. Layer the yams in. Cover and simmer for 5-8 minutes until yams are starting to soften.
  9. Add the meat and mushrooms. There should be enough gravy to cover the meat and yams. If not, add more water. Place lid on with a little opening to let steam escape. Simmer for about 15-20 minutes until meat is tender. Taste for seasoning.
  10. Serve over mashed potatoes or rice and garnish with parsley or green onions.
*****I have found that the yams give the gravy and extra sweetness that makes the gravy just wonderful.

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