Stuffed Round Steak
TOTAL TIME: Prep: 30 min. Bake: 1-3/4 hours
YIELD: 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
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2 pounds beef top sirloin steaks, (about 1 pound each)
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4 bacon strips, diced
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1 medium onion, chopped
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1-1/2 cups unseasoned stuffing cubes
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2 tablespoons minced fresh parsley
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1/2 teaspoon salt
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1/2 teaspoon celery salt
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1/4 teaspoon rubbed sage
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1/4 teaspoon pepper
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1 cup beef broth
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1 can (8 ounces) tomato sauce
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4-1/2 teaspoons cornstarch
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2 tablespoons cold water
Directions
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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.
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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.
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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.
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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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