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    STUFFED ROUND STEAK


    Source of Recipe


    Cookie or Donna at the Round Table

    List of Ingredients




    Stuffed Round Steak

    2-3 lb boneless Round Steak
    Salt, Pepper, Garlic Powder, Onion Powder
    Bread
    Celery - sliced thinly
    Onion - chopped pretty small
    Margerine
    Salt, Pepper, & Poultry Seasoning

    Prepare your bread stuffing by ripping bread into small pieces. In a saute pan melt butter (as much as you think will moisten bread) & saute onions & celery, then add the seasonings to your taste.

    Next you season your meat & then pound your steak on both sides flattening it out so that it will be easy to roll up, but not so much that you create holes in the meat. When this is done, place stuffing on steak leaving a 1/2" margin clear around the meat. Gently pat stuffing down so that it?ll roll easier. Now roll your steak starting at a long side. Once this is accomplished, with string or turkey needles, secure your meat so it doesn?t unroll.

    Please roll of meat in roasting pan (I use my Nesco), add some water to pan & if your desire, chop an onion into the water. Cover & bake at 325 for 2 1/2 - 3 hours or until fork twists easily in meat. I also like to add sliced mushrooms to dripping about a half hour before it?s done.

    Remove your done steak, and make a gravy with the drippings. I then slice down my steak, arrange it nicely on a platter, drizzles some gravy over the meat (to keep it moist), and serve.

    This is a great way to use a tough piece of meat. We always had these leftover in the freezer when my parents would buy a half a beef.

    Recipe




 

 

 


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