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Mushroom Stuffed Beef Birds Recipe
|Round steak||3 Pound (1/2 Inch Thick, 1 Steak, 2 1/2 To 3 Pound)|
|Fresh mushrooms||1⁄2 Pound|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Condensed consomme||10 1⁄2 Ounce (1 Can)|
|Dry mustard||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3332 Calories from Fat 1696
% Daily Value*
Total Fat 194 g298.4%
Saturated Fat 75.8 g378.9%
Trans Fat 5.9 g
Cholesterol 671.6 mg
Sodium 5597.7 mg233.2%
Total Carbohydrates 42 g14.1%
Dietary Fiber 5 g20.1%
Sugars 9.7 g
Protein 335 g669.6%
Vitamin A 49.2% Vitamin C 51.1%
Calcium 109.1% Iron 87.7%
*Based on a 2000 Calorie diet
Pound steak to 1/4-inch thickness.
Remove mushroom caps from stems; chop stems and caps.
Combine mushroom, parsley, onion and cheese in mixing bowl.
Place approximately 3 tablespoons mushroom mixture in center of each piece of steak, reserving remainder of mixture.
Roll steak pieces around stuffing and fasten with skewers.
Tie with string.
Combine flour, salt and pepper.
Dredge meat in seasoned flour.
Brown in shortening or drippings in large skillet.
Pour off drippings.
Combine consomme; add to steak rolls.
Cover tightly and cook slowly over low heat 45 minutes until meat is tender.
If gravy is desired, thicken pan juices with flour.