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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 2898 Calories from Fat 1420
% Daily Value*
Total Fat 158 g243.7%
Saturated Fat 56 g280.2%
Trans Fat 5.9 g
Cholesterol 553.2 mg
Sodium 4887.4 mg203.6%
Total Carbohydrates 42 g14.1%
Dietary Fiber 5 g20.1%
Sugars 9.7 g
Protein 307 g614.3%
Vitamin A 25.5% Vitamin C 51.1%
Calcium 30.1% Iron 87.7%
*Based on a 2000 Calorie diet
Pound steak to 1/4-inch thickness.
Remove mushroom caps from stems; chop stems and reserve caps.
Combine mushroom stems, 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 and dry mustard; add to steak rolls.
Add mushroom caps.
Cover tightly and cook slowly over low heat 45 minutes.
Add remaining mushroom mixture and continue cooking 45 minutes or until meat is tender.
If gravy is desired, thicken pan juices with flour.