Clay Street Deli and Annie's Pantry

Main Dishes and Casseroles · Page 55

Stuffed Steak Rolls

Yield: 6 servings

Ingredients

  • 2 (1 lb) top round steaks 1/2 inch thick
  • 3 slices bacon
  • 1/3 cup onion chopped
  • 1/4 cup chopped celery
  • 2 cups soft bread crumbs
  • 2 Tbs parsley
  • 1 egg beaten
  • 1/2 cup flour
  • 1 tsp poultry seasoning
  • 1/4 tsp salt
  • 1/4 tsp rubbed sage
  • 1/4 tsp pepper
  • 1/4 cup vegetable oil
  • 1 (10 1/2 oz.) can beef broth undiluted
  • 1 bay leaf

Instructions

Trim fat from steaks and pound to 1/8 inch thickness. Cut each steak into 6 pieces. Set aside. Fry bacon in a large skillet until crispy. Drain well reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Add onion and celery to skillet and saute until tender. Combine bacon sauteed vegetables, bread crumbs, parsley and egg; mix well. Place 1 heaping tablespoon stuffing on each steak. Roll up each piece jelly roll fashion. Secure with wooden picks. Combine next 5 ingredients, stirring well. Dredge each steak in flour and brown in oil. Transfer steak rolls to a 2 quart casserole. Add broth and bay leaf. Cover and bake at 375 degrees for 1 hour. Remove bay leaf before serving. Yield: 6 servings.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 55.