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Barbecued Chuck With Mushroom Stuffing Recipe
|Chuck roast||4 Pound, sliced through the center|
|Dry red wine||2⁄3 Cup (10.67 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), minced or mashed|
|Freshly ground pepper||To Taste|
|Fresh mushrooms/Two cans 4 ounces each sliced mushrooms||1⁄2 Pound, sliced|
|Green onions||3 , finely chopped|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4159 Calories from Fat 2136
% Daily Value*
Total Fat 240 g369.5%
Saturated Fat 83.9 g419.3%
Trans Fat 1.3 g
Cholesterol 1173.4 mg
Sodium 1387.4 mg57.8%
Total Carbohydrates 35 g11.6%
Dietary Fiber 4.8 g19.1%
Sugars 6.5 g
Protein 409 g817.3%
Vitamin A 88.5% Vitamin C 62.5%
Calcium 39.4% Iron 225.3%
*Based on a 2000 Calorie diet
With a sharp knife, cut out the long, slender blade bone in each steak, but leave the other large bone that is on the side of each steak.
For marinade, mix together wine, oil, garlic, rosemary, marjoram, thyme, and pepper.
Turn into a large, shallow baking dish, add meat, and let marinate overnight, turning occasionally.
For stuffing, saute fresh mushrooms in butter until golden brown, or drain canned mushrooms.
Mix in chopped green onions and chopped parsley.
Spoon mushroom mixture over 1 chuck steak and arrange the second steak on top.
Tie securely with string.
Barbecue over medium coals about 45 minutes, allowing 20 to 25 minutes on each side for medium rare.
To serve, cut away string and slice slightly on the diagonal into strips about 1/8 inch thick.