Stuffed round steak
Stuffed round steak
Ingredients/Components
- salt - 1/2 tsp
- butter - 5 Tbsp
- water - 1/2 c
- hot water - 1/2 c
- garlic powder - 1/8 tsp
- pepper - 1/4 tsp
- fine dry bread crumbs
- ground sage - 1/4 tsp
- finely chopped onion - 1/4 c
- finely chopped celery - 1/4 c
- instant beef bouillon granules - 1 tsp
- dried thyme leaves - 1/4 tsp
- can onion soup - 1 1/2
- beef boneless round steak 1/2-inch thick, pounded to 1/4-inch thickness - 1 to
How to make stuffed round steak:
Preheat oven to 350°. In small skillet, melt 3 tablespoons butter. Add onion and celery. Cook and stir over medium heat until tender. Transfer to medium mixing bowl. Add bread crumbs, salt, pepper, sage, thyme and garlic powder. Dissolve bouillon granules in hot water. Add to crumb mixture and mix well.Place beef on board or wax paper. Press stuffing in even layer over beef to within 1/2-inch of edges. Starting with shorter edge, roll beef tightly. Tie with string at both ends. In large skillet, melt remaining 2 tablespoons butter. Add rolled beef. Brown over medium-high heat. Transfer to oven cooking bag.
Combine soup and water; pour over beef. Loosely tie bag. Place in shallow pan. Bake for 1 1/2 to 1 3/4 hours or until fork-tender. Let stand 15 minutes before slicing. Serve with juices. Makes 4 to 6 servings.
Recipe categories: Meat, Beef, Steak.
Rating:
Related ingredients:
eggs, milk, sour cream, salt, flour, cornstarch, stick butter, green onions, chopped
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