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Stuffed Round Steak

Total Time

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

Makes

8 servings

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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

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