- The Peanut Butter Boy - http://www.peanutbutterboy.com -

Top Round Russian Steak

I like to cook, but sometimes I enjoy letting technology cook for me. Along those lines, this is one of the laziest recipes I could think of. It uses only 5 ingredients and requires virtually zero effort, but the results will impress you. However, like all great things, it takes time (to cook). This is a meat and potatoes dish I proudly stand behind. The sauce is thick, rich and delicious and works wonderfully on top of a baked potato. If you’re wondering about the name – “Top Round” is the the cut of steak and “Russian” reflects the likeness of the sauce to Russian dressing (although this sauce is way better). Mmmm…..saucy.


2 lb London broil (top round steak), trimmed of fat
1 can (10.75 oz) cream of mushroom soup (double for more sauce)
1 can (10.75 oz) condensed tomato soup (double for more sauce)
1/2 envelope dry onion soup mix
2 potatoes (optional)


Pour the soups and the soup mix into the slow cooker. Stir until mixed. Add the steak to the crockpot and flip over to cover both sides with the sauce. Cover and cook on low for 8 to 10 hours.

Wash potatoes, dry them, stab them several times with a fork, then rub them in olive oil. Sprinkle salt on top and place in the oven at 350 degrees for one hour. Cut in half and smother with sauce and/or beef.

Additional Info:

Top round steak (often labeled as “London Broil” in America) is my favorite cut of steak – super lean, very tender and cheap. Buy them in bulk and freeze them – they are the perfect steak to marinate, throw on the grill and slice thin, or sliced up and cooked in a stir-fry. In my opinion, this is the best cut of meat to use for Spring Rolls too.