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Stuffed Round Steak

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.
6-8 ServingsPrep: 30 min. Bake: 1-3/4 hours

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
© Taste of Home 2013

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Stuffed Round Steak (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013