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Stuffed Steak Recipe
|All purpose flour||2 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Beef round steak||2 Pound, cut 1/2 inch thick|
|Canned water chestnuts||8|
|Green onions||3 , cut into 1 inch pieces|
|Fresh mushrooms||1 Cup (16 tbs)|
|Dry red wine||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2739 Calories from Fat 1051
% Daily Value*
Total Fat 117 g180.6%
Saturated Fat 7.6 g38.2%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 1508.4 mg62.9%
Total Carbohydrates 72 g24.2%
Dietary Fiber 8 g32.1%
Sugars 10 g
Protein 283 g565.6%
Vitamin A 436.4% Vitamin C 45.3%
Calcium 8.3% Iron 27.2%
*Based on a 2000 Calorie diet
Pound with meat mallet till meat is about 1/4 inch thick.
Cut meat into 6 pieces.
Place steel blade in work bowl; add water chestnuts and green onions.
Process with on/off turns till coarsely chopped; spoon vegetables over each piece of meat.
Reinsert steel blade.
Add mushrooms to work bowl; process with on/off turns till coarsely chopped; spoon over meat.
Insert shredding disk in work bowl; shred carrot.
Spoon some shredded carrot over each piece of meat.
Sprinkle generously with salt.
Roll up each piece of meat, starting from shortest side.
Tie or skewer to secure.
In 10-inch oven-going skillet brown meat slowly on all sides in hot shortening.
Pour wine over meat.
Cover and bake in 350° oven for 45 minutes.
Uncover; bake 15 minutes more or till tender.
Pass juices with meat.