Stuffed Round Steak

Name: Stuffed Round Steak
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 4 bacon strips, diced; 240 milliliters beef broth; 907 grams pounds beef top sirloin steaks, (about each); 227 grams can tomato sauce; 1 teaspoons celery salt; 5 teaspoons cornstarch; 2 Tbsps minced fresh parsley; 1 medium onion, chopped; 0 teaspoons pepper; 0 teaspoons rubbed sage; 1 teaspoons salt; 300 milliliters unseasoned stuffing cubes; 2 Tbsps cold water

Stuffed Round Steak might be just the main course you are searching for. One portion of this dish contains about 27g of protein, 25g of fat, and a total of 383 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a dairy free diet. This recipe from Taste of Home requires pepper, unseasoned stuffing cubes, salt, and water. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. If you like this recipe, take a look at these similar recipes: Round Steak Sauerbraten, Round Steak Barbecue, and Apricot Round Steak.

Instructions

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.

Ingredients you will need

Steak

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Drain, reserving 3 tablespoons drippings.

Saute onion in the drippings.

Ingredients you will need

Onion

Add the croutons, parsley, salt, celery salt, sage, pepper and bacon.

Ingredients you will need

Celery Salt

Croutons

Parsley

Pepper

Bacon

Sage

Salt

Spread over each steak to within 1 in. of edges.

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Spread

Steak

Roll up jelly-roll style, starting with a long side; tie with kitchen string.

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Jelly

Roll

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Kitchen Twine

Place in a greased 13-in. x 9-in. baking dish.

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Baking Pan

Pour broth over steaks. Cover and bake at 325° for 1 hour.

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Steak

Broth

Equipment you will use

Oven

Drizzle with tomato sauce.

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Tomato Sauce

Bake, uncovered, for 45 minutes or until meat is tender.

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Meat

Equipment you will use

Oven

Remove meat to a serving platter and keep warm.

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Meat

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.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Measuring Cup

Sauce Pan

Serve with sliced steak.

Ingredients you will need

Sliced Steak

Equipment

Ingredients

Servings:

bacon strips, diced 240milliliters

beef broth 907grams

pounds beef top sirloin steaks, (about each)227grams

can tomato sauce 1teaspoons

celery salt 5teaspoons

cornstarch 2Tbsps

minced fresh parsley 1medium

onion, chopped 0teaspoons

pepper 0teaspoons

rubbed sage 1teaspoons

salt 300milliliters

unseasoned stuffing cubes 2Tbsps

cold water

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Round Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Cipriani Prosecco with a 4.9 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Cipriani Prosecco

Cipriani Bellini is the world-famous cocktail made with white peach pulp and brut sparkling wine. It was invented in 1948 by Giuseppe Cipriani of Harry's Bar in Venice and is served in every Cipriani location around the world. A great way to start any party or to have with Sunday Brunch! Cipriani Bellini shows elegant, fresh, and fruity aromas with a balanced sweetness and fragrant bubbles. Perfect anytime, great as an aperitif.