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Bacon Pepper Stuffed Round Steak Recipe
|Green pepper||1 Small, cut into strips|
|Boneless beef top round steak||3 Pound, cut 1 1/2 inches thick (1 Piece)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3060 Calories from Fat 913
% Daily Value*
Total Fat 102 g156.5%
Saturated Fat 33.9 g169.5%
Trans Fat 0 g
Cholesterol 1066.3 mg
Sodium 4206.7 mg175.3%
Total Carbohydrates 97 g32.2%
Dietary Fiber 5.8 g23.1%
Sugars 66.3 g
Protein 442 g883.6%
Vitamin A 26.4% Vitamin C 128.2%
Calcium 10.2% Iron 28.5%
*Based on a 2000 Calorie diet
Drain; set aside.
In skillet, cook bacon till nearly done; drain bacon, reserving drippings in skillet.
Using a sharp knife, make a deep horizontal slit in steak.
Stuff steak with green pepper and bacon, breaking up bacon to fit pocket.
Brown meat on both sides in hot bacon drippings.
Transfer meat to a 12 x 7 1/2 x2-inch baking dish.
In same skillet, combine tomato sauce, brown sugar, red wine vinegar, salt, and bay leaf.
Heat and stir till sugar dissolves.
Pour half of the sauce over meat; reserve remainder.
Cook meat, covered, at 325° till tender, about 1 1/2 hours, occasionally spooning pan juices over meat.
Remove meat to serving platter; keep warm.
Pour pan juices into measuring cup; skim off fat.
Add water to juices to make 2 1/4 cups.
Blend reserved sauce with flour; stir into pan juices.
Cook and stir till thickened and bubbly.
Spoon some gravy over meat; pass remaining.