Vegetable Stuffed Round Steak Recipe

Vegetable Stuffed Round Steak is a mouth watering recipe which you would surely want to get to your guests attention. This great tasting and easy to prepare recipe will surely tempt you to serve to your loved ones. So make sure you dish out this Vegetable Stuffed Round Steak and let me know how much you liked it.


MethodMain Ingredient
Interest Group


 Round steak2 Pound
 Olive oil1
 Garlic2 Clove (10 gm), crushed
 Eggs3 , hardboiled and sliced
 Carrots2 , grated into coarse pieces
 Thin sliced zucchini1⁄2 Cup (8 tbs)
 Grated parmesan cheese To Taste
 Tomato sauce/Spaghetti sauce2 Cup (32 tbs)
 Salt To Taste
 Pepper To Taste


Tenderize the meat with a wooden or flat metal meat pounder (I have even used a short piece of two-by-four).
Pound the meat so that the steak is thinned a bit and certainly made much more tender.
Add the salt, pepper, 2 tablespoons olive oil, and the garlic to the meat, and rub it in as a paste.
Arrange the eggs, carrots, zucchini, and cheese down the center of the steak.
Roll up the steak like a jelly roll, and tie it in several places.
Heat a large frying pan, and add a bit of olive oil.
Brown the roll on all sides very quickly.
Place the roll in a covered baking dish (you may have to bend the roll into a u shape in order to get it into the pan).
Add the tomato or spaghetti sauce, and cover.
Bake in a 350° oven for 1 hour.
Place the sauce on a serving tray.
Slice the meat across the roll, and arrange the slices on top of the sauce.
The sauce is just great on pasta.
Start the meal with an anti-pasto; follow it with the pasta, then the meat and a salad.