STUFFED ROUND STEAK
When my grown daughter and I have our choice of special meals, we both pick my mom's round steak recipe as our favorite. The flavor-filled stuffing is wonderful. It's nice and hearty, too.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Flatten steaks to 1/4-in. thickness; set aside. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. , Saute onion in the drippings. Add the croutons, parsley, salt, celery salt, sage, pepper and bacon. Spread over each steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string., Place in a greased 13-in. x 9-in. baking dish. Pour broth over steaks. Cover and bake at 325° for 1 hour. Drizzle with tomato sauce. Bake, uncovered, for 45 minutes or until meat is tender., Remove meat to a serving platter and keep warm. Pour drippings and loosened brown bits into a measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth; gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced steak.
Nutrition Facts : Calories 220 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 684mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
STUFFED STEAK ROLLS RECIPE BY TASTY
Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese
Provided by Tasty
Categories Dinner
Yield 6 rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
- Remove the toothpicks, then serve!
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams
STEAK ROLL-UPS
My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
STUFFED ROLLED FLIP STEAK
Great little dish that can be presented nicely by adding it ontop of a little bed of leafs and rice. Basting or covering the dish completely is important to keep this meat tender.
Provided by Angelofraa
Categories Spinach
Time 1h20m
Yield 5-6 steaks rolled, 2 serving(s)
Number Of Ingredients 11
Steps:
- Layout the flank steak and sprinkle with garlic, oregano, red pepper, salt, and pepper.
- Cover with spinach leaves, leaving about 1/2 inch (1 cm) uncovered around the edges.
- Arrange the carrot, onion, eggs, and peppers on top of the spinach.
- Roll in the direction of the grain to form a log and stick two tooth picks at the seam.
- Place in a baking dish and add the beef stock.
- Cover tightly and bake in a preheated 350F (180C) oven until the beef is tender, 1 hour.
- Baste top while cooking to keep moist, or you can use 2 cans of beef stock to cover over the meat so no basting will be necessary.
- Remove the tooth picks, cut into thin slices if you wish or leave whole, and serve with the pan juices.
- Be aware that the rolled steaks shrink quite a bit.
- *Youcan also substitute the hard boiled eggs with cooked potatoes, sliced the same way.
Nutrition Facts : Calories 148.1, Fat 7.1, SaturatedFat 1.7, Cholesterol 213.5, Sodium 1243, Carbohydrate 10.5, Fiber 2.5, Sugar 4.7, Protein 11.7
STUFFED ROLLED STEAK
This recipe was created by Sue Haas from North Salem, Indiana from a their sesquicentennial issue cookbook. These steak rolls are so tender and quite different. It reminds me of a Mexican dish with the green chiles but also has a slight Greek taste with the oregano. I cooked it in my pressure cooker (use 1-1/4 cup water) for 30 minutes and served it with white rice and a nice tossed green salad.
Provided by Crazycook in PA
Categories Meat
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pound meat until about 1/4 inch thick.
- Sprinkle beef with 1-1/2 teaspoons salt, oregano and pepper.
- Arrange ham (I used Boar's Head Virginia ham) evenly on beef.
- Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham along with the carrots.
- Carefully roll up beef jelly roll style and tie with string.
- Heat oil in Dutch oven or pressure cooker and brown beef rolls on all sides.
- Add water, vinegar, Worcestershire sauce and bay leaf.
- Cover and cook in 325 oven until beef is tender, approximately 1-1/2 hours or 30 minutes in pressure cooker at 15 pounds.
- Cut beef into 1-inch slices and serve with broth.
Nutrition Facts : Calories 134.4, Fat 8.2, SaturatedFat 1.9, Cholesterol 17.8, Sodium 869.8, Carbohydrate 9, Fiber 1.6, Sugar 3.3, Protein 6.5
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