Post by dakota on Feb 16, 2007 7:26:00 GMT -5
Stuffed Steak Rolls
5 slices of bacon,
chopped 2 cups seasoned bread cubes
3/4 cup beef broth
1/3 cup chopped onion
1 1/2 pounds boneless round steak (venison), cut into 6 serving sizes and pounded to 1/4 inch thickness
3 tablespoons butter
2 tablespoons flour salt and pepper to taste ( could eliminate sale if salted butter is used)
1 1/4 cups beef broth
1/2 cup water
1/2 cup red Shiraz
2 cups sliced mushrooms
Heat oven to 350 degrees.
In a medium mixing bowl combine the bread cubes, beef broth and onion.
Fry bacon until crisp.
Remove and place onto a paper towel.
Drain all but two tablespoons of bacon grease from the frying pan and remove pan from burner.
Combine bacon with bread mixture.
Spoon about 1/3 cup of the stuffing onto each steak and roll up jelly role style.
Secure each steak roll together with a wooden toothpick.
Return skillet to burner and saute the rolls.
Remove the rolls and place into an oven-proof dish.
In the same skillet, melt 3 tablespoons butter over medium heat.
Stir in the flour, salt and pepper.
Whisk in the beef broth and water.
Cook for about 3 minutes.
Stir in the wine and mushrooms.
Pour gravy over the rolls, cover with lid or foil and bake for about 50 minutes.
Remove toothpicks before serving.
5 slices of bacon,
chopped 2 cups seasoned bread cubes
3/4 cup beef broth
1/3 cup chopped onion
1 1/2 pounds boneless round steak (venison), cut into 6 serving sizes and pounded to 1/4 inch thickness
3 tablespoons butter
2 tablespoons flour salt and pepper to taste ( could eliminate sale if salted butter is used)
1 1/4 cups beef broth
1/2 cup water
1/2 cup red Shiraz
2 cups sliced mushrooms
Heat oven to 350 degrees.
In a medium mixing bowl combine the bread cubes, beef broth and onion.
Fry bacon until crisp.
Remove and place onto a paper towel.
Drain all but two tablespoons of bacon grease from the frying pan and remove pan from burner.
Combine bacon with bread mixture.
Spoon about 1/3 cup of the stuffing onto each steak and roll up jelly role style.
Secure each steak roll together with a wooden toothpick.
Return skillet to burner and saute the rolls.
Remove the rolls and place into an oven-proof dish.
In the same skillet, melt 3 tablespoons butter over medium heat.
Stir in the flour, salt and pepper.
Whisk in the beef broth and water.
Cook for about 3 minutes.
Stir in the wine and mushrooms.
Pour gravy over the rolls, cover with lid or foil and bake for about 50 minutes.
Remove toothpicks before serving.