Stuffed Round Steak Recipe

Stuffed Round Steak Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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.

This recipe is:

Diabetic Friendly

[X]

Rate Stuffed Round Steak Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Stuffed Round Steak Recipe

Prep: 30 min. Bake: 1-3/4 hours

Yield: 6-8 Servings

30 105 135

Ingredients

2 pounds beef top sirloin steaks, (about 1 pound each)
4 bacon strips, diced
1 medium onion, chopped
1-1/2 cups unseasoned stuffing cubes
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup beef broth
1 can (8 ounces) tomato sauce
4-1/2 teaspoons cornstarch
2 tablespoons cold water

Directions

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. Yield: 6-8 servings.

Nutritional Facts 1 serving equals 220 calories, 6 g fat (2 g saturated fat), 49 mg cholesterol, 684 mg sodium, 12 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.

Originally published as Stuffed Round Steak in Country Woman January/February 2003, p33