|
Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
|
|
|
|
An elegant beef roll stuffed with seasoned
mushrooms, onion, bell pepper and bread crumbs, braised tender
in a beef broth with bacon.
Beef Round Steak
Roll with Mushrooms
- 2 pounds round steak
3/4 teaspoon salt - divided use
1/4 teaspoon ground white pepper
2 teaspoons Dijon mustard - divided use
2 tablespoons vegetable oil
3 onions, chopped - divided use
4 ounces mushrooms, sliced
1/2 cup chopped flat-leaf parsley
1 green bell pepper, chopped
2 tablespoons chopped green onions
1 tablespoon tomato paste
1/2 cup dry bread crumbs
1/4 teaspoon pepper
1 teaspoon paprika
3 strips of bacon, chopped
1 cup beef broth
2 tablespoons tomato ketchup
- Pound round steak to 1/4-inch thick with
mallet. Lightly sprinkle with 1/2 teaspoon salt and white pepper.
Spread one side with 1 teaspoon prepared Dijon mustard.
- Meanwhile, heat oil in a skillet, add
1 chopped onion and cook for 3 minutes, or until lightly browned.
- Add sliced mushrooms, then cook for 5
minutes.
- Stir in chopped parsley, chopped green
bell pepper, chopped green onions, tomato paste, and dry bread
crumbs. Season with 1/4 teaspoon salt, pepper, and paprika.
- Spread vegetable mixture on the mustard
side of the steak and roll up jelly roll fashion and tie with
string.
- Cook chopped strips of bacon in a Dutch
oven until partially done. Add the meat roll and brown on all
sides, about 10 minutes. Add the 2 remaining chopped onions and
saute for 5 minutes. Pour in beef broth, cover, and simmer for
1 hour.
- Remove the meat to a preheated platter.
- Season the pan juices with 1 teaspoon
Dijon mustard and ketchup; cook until thickened. Serve over the
sliced meat.
Makes 6 servings.
|
Recipe Reviews:
Rate and submit your comments
about this recipe below.
loading
|
|
|
|
|
