Stuffed Round Steak Recipe
Ingredients
| Tenderized round steak | 1 Large | |
| Bread crumbs | 2 Cup (32 tbs) (Or Use Bread Cubes) | |
| Carrots | 2 | |
| Onion | 1 | |
| Beef bouillon cube | 1 | |
| Water | 1⁄2 Cup (8 tbs) | |
| Sage | 1 Teaspoon | |
| Thyme | 1⁄2 Teaspoon | |
| Salt | 1 Dash | |
| Mushroom | 1 Can (10 oz) |
Directions
Very lightly salt round steak or use seasoned tenderizer salt.
Grate carrots; add to prepared bread cubes.
Add sage, thyme and grated or chopped onion.
Mix bouillon cube in water until dissolved.
Add to the bread and carrots (dressing should be rather moist; if not, add a little more water).
Put on round steak and roll and tie.
Brown in electric skillet or regular skillet.
Cover with mushroom soup, undiluted.
Cook in electric skillet at 300 degrees, or wrapped in foil in oven at 350 degrees for approximately 1 1/2 hours, or until steak is tender.
Grate carrots; add to prepared bread cubes.
Add sage, thyme and grated or chopped onion.
Mix bouillon cube in water until dissolved.
Add to the bread and carrots (dressing should be rather moist; if not, add a little more water).
Put on round steak and roll and tie.
Brown in electric skillet or regular skillet.
Cover with mushroom soup, undiluted.
Cook in electric skillet at 300 degrees, or wrapped in foil in oven at 350 degrees for approximately 1 1/2 hours, or until steak is tender.
Chef
