Steak And Stuffing Recipe
Ingredients
| Frozen chicken livers | 1 Small, thawed | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Onion | 1 Large, chopped | |
| Bread slice | 16 , dried | |
| Sage | 1⁄4 Teaspoon | |
| Dried celery flakes | 2 Teaspoon | |
| Parsley | 1⁄2 Teaspoon (Dried Or Fresh) | |
| Onion soup in beef stock | 1 Can (10 oz) | |
| Sirloin steak/Round steak | 1 | |
| Flour | 1 Tablespoon | |
| Cream of mushroom soup | 1 Can (10 oz) | |
| Cooking sherry/Dry wine | 2 Cup (32 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Saute chicken livers in butter.
Mix together onion, bread, sage, salt, pepper, celery flakes, parsley and onion soup.
Add chicken livers and butter with enough water to make a moist dressing.
Pound steak; cut into serving pieces.
Place 2 tablespoonfuls dressing on each piece of steak.
Roll up; secure with toothpicks.
Roll in a small amount flour; brown quickly in 1/2 inch hot grease.
Arrange in flat baking sheet or casserole with remaining dressing heaped in center.
Mix mushroom soup, wine, salt and pepper; pour over meat.
Cover; bake about 45 minutes in 350-de-gree oven.
Mix together onion, bread, sage, salt, pepper, celery flakes, parsley and onion soup.
Add chicken livers and butter with enough water to make a moist dressing.
Pound steak; cut into serving pieces.
Place 2 tablespoonfuls dressing on each piece of steak.
Roll up; secure with toothpicks.
Roll in a small amount flour; brown quickly in 1/2 inch hot grease.
Arrange in flat baking sheet or casserole with remaining dressing heaped in center.
Mix mushroom soup, wine, salt and pepper; pour over meat.
Cover; bake about 45 minutes in 350-de-gree oven.
Chef
