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Stuffed Steak Rolls
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- #52300
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 pounds round steak, 1/4-inch thick
3 strips bacon
1/3 cup onions, finely chopped
1/4 cup celery, finely chopped
2 cups soft breadcrumbs
2 tablespoons chopped parsley
1 teaspoon poultry seasoning
1 egg, beaten
1/2 cup flour
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon rubbed sage
1/4 cup cooking oil
1 can (10.5 ounce size) condensed beef broth
1 bay leaf
directions
Pound meat with a mallet or saucer; cut into 4" x 3" pieces.
Fry bacon in skillet until crisp; remove and drain on paper towels; then crumble. Saute onion and celery in bacon fat until tender (do not brown.)
Combine the breadcrumbs, parsley, poultry seasoning, egg, bacon and sauteed onion mixture. Mix lightly, but well. Place a small amount of stuffing on each piece of meat; roll up, starting at narrow end. Secure with toothpick or lace up with string, if necessary.
Dredge with combined flour, salt, pepper and sage. Brown rolls in hot oil; remove and place in a 2-quart casserole.
Bring beef broth and bay leaf to a boil; pour over beef rolls. Cover. Bake at 375 degrees F for 1 hour and 10 minutes or until meat is tender. Skim off excess fat.
Remove bay leaf; discard. If you wish, thicken juices.
added by
highroller
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
May 10, 2006
This recipe has fabulous potential. That said, the stuffing mixture turned out terribly gooey for us. Instead of soft breadcrumbs we suggest using the harder stuffing cubes. They tend to stay a bit more stuffing-like even with a lot of moisture. Otherwise, the flavor of this was wonderful!