Stuffed Steak Recipe
Ingredients
| Flank or round steak- 2 pounds | ||
| Crumbs | 1 Cup (16 tbs) | |
| Stock or water- 1/2 cup | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Onion | 1 Tablespoon, chopped | |
| Celery | 3/4 Cup (16 tbs), chopped | |
| Small turnip- 1, diced | ||
| Small carrot | 1 | |
Directions
GETTING READY
1.Start by preheating the oven to 350F degrees
2.Cut the meat from 1/2 to 1 inch thick
3.Also wipe the steak and remove the skin
MAKING
4.On a board, place the meat
5.Now combine crumbs, stock or water, salt, pepper, chopped onion and 1/4 cup celery
6.Spread this mixture on the meat
7.Roll steak with the grain, so meat will slice across the grain when it is cut
8.In a roasting pan, place the remaining ingredeints and also place meat on top
9.Add 2 or 3 cups of water, depending upon size of pan
10.Cover and bake in moderate oven for 3 hours, or until tender
SERVING
11.Serve with barbeque sauce
TIPS
To cook on top of stove, melt 1/2 cup suet in flat-bottomed heavy kettle, flour roll thickly and place in kettle. Turn from side to side until it is well browned, then add hot water to nearly cover and simmer for 3 hours. When meat is cooked, remove from kettle and thicken broth, using 1 to 2 tablespoons flour to each cup of broth.
1.Start by preheating the oven to 350F degrees
2.Cut the meat from 1/2 to 1 inch thick
3.Also wipe the steak and remove the skin
MAKING
4.On a board, place the meat
5.Now combine crumbs, stock or water, salt, pepper, chopped onion and 1/4 cup celery
6.Spread this mixture on the meat
7.Roll steak with the grain, so meat will slice across the grain when it is cut
8.In a roasting pan, place the remaining ingredeints and also place meat on top
9.Add 2 or 3 cups of water, depending upon size of pan
10.Cover and bake in moderate oven for 3 hours, or until tender
SERVING
11.Serve with barbeque sauce
TIPS
To cook on top of stove, melt 1/2 cup suet in flat-bottomed heavy kettle, flour roll thickly and place in kettle. Turn from side to side until it is well browned, then add hot water to nearly cover and simmer for 3 hours. When meat is cooked, remove from kettle and thicken broth, using 1 to 2 tablespoons flour to each cup of broth.
Chef
