Stuffed Beef Ranchero Recipe
First of all let me thank my neighbor for sharing this excellent Stuffed Beef Ranchero recipe. I tried this recipe for Stuffed Beef Ranchero the other day and was totally bowled over. Use the freshest of Beef available to get a delicious Stuffed Beef Ranchero. Don't rob yourself of the pleasure of having Stuffed Beef Ranchero. Go and prepare it immediately.
Ingredients
2 1 1/2-lb. flank steaks
3 tsp. instant meat tenderizer
1 6-ounce package Uncle Ben's Stuff 'n Such Traditional Sage Flavor
1 egg, beaten slightly
1/2 lb. ground pork sausage
1 medium green pepper, chopped
1/2 cup finely chopped onion
1 6-ounce jar stuffee-green olives, sliced
1 10 1/2-ounce can condensed beef broth
1 medium ripe tomato, chopped
1 Tbs. flour
2 Tbs. cold water
Directions
Pound steaks thin enough to stuff and roll easily.
Sprinkle both sides of steaks with tenderizer and treat as manufacturer suggests on package label.
Prepare Stuff 'n Such according to package directions, using 1/2 cup water.
Add egg to stuffing; mix well.
Cook sausage meat, pepper and onion in skillet until sausage is lightly-browned and onion is tender, about 5 minutes.
Drain off excess fat.
Add olives and sausage mixture to stuffing and mix well.
Spread 1 1/2 cups stuffing on each steak.
Roll each steak and tie securely with string.
Place steaks in a 13 1/2 x 8 1/2 inch baking dish.
Pour broth mixed with tomato over steaks.
Bake at 350°F oven for 1 hour or less until meat is tender yet rare, basting occasionally.
Place remaining stuffing in aluminum-foil packet and bake for 30 minutes.
Cool meat rolls 5 minutes before slicing.
Combine flour and cold water; mix until free of lumps.
Stir into pan drippings; continue stirring over medium heat until thickened.
Sprinkle both sides of steaks with tenderizer and treat as manufacturer suggests on package label.
Prepare Stuff 'n Such according to package directions, using 1/2 cup water.
Add egg to stuffing; mix well.
Cook sausage meat, pepper and onion in skillet until sausage is lightly-browned and onion is tender, about 5 minutes.
Drain off excess fat.
Add olives and sausage mixture to stuffing and mix well.
Spread 1 1/2 cups stuffing on each steak.
Roll each steak and tie securely with string.
Place steaks in a 13 1/2 x 8 1/2 inch baking dish.
Pour broth mixed with tomato over steaks.
Bake at 350°F oven for 1 hour or less until meat is tender yet rare, basting occasionally.
Place remaining stuffing in aluminum-foil packet and bake for 30 minutes.
Cool meat rolls 5 minutes before slicing.
Combine flour and cold water; mix until free of lumps.
Stir into pan drippings; continue stirring over medium heat until thickened.
