Canned tomatoes are often on sale in the fall after the main harvest. Ask your supermarket manager if they give a discount when canned goods are bought by the case they frequently do.
2 lb sliced round steak
1 envelope onion soup mix
2 cup mushrooms
1/2 bell pepper
14 oz diced tomatoes
1/4 cup cooking wine or chicken broth
1 Tbsp steak sauce
1 1/2 Tbsp cornstarch
Cut the steak into palm- size serving pieces. Spray a large skillet with cooking spray. Arrange steak pieces slightly overlapping in skillet over medium-high heat.
Layer soup mix, mushrooms and bell pepper over steak. Drain tomatoes, reserving juice. Add tomatoes to skillet. Salt and pepper to taste.
Blend reserved tomato juice, steak sauce and cornstarch. Pour over and around steak.
Bring to a simmer and reduce heat to low. Cover tightly. Cook for 30 minutes or until steak is tender.
Purchase cube steaks that have been tenderized by the butcher, who uses a special machine. This will save some preparation time and will reduce cooking time.