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August 8, 2011
Stuffed Steak Rolls
Beef from the Oven
Prep time:
20 minutesCooking time:
35 minutes“Domestic blue cheese is the least expensive variety of blue cheese on the market today. Blue cheese will keep in the refrigerator for an extended period of time-up to 1 month.”
Ingredients
Serves 6
- 2 pounds round steak, 1/4 inch thick
- 1/2 cup chopped mushrooms
- 4 ounces blue cheese, crumbled
- 1 small onion, chopped
- 2 tablespoons fresh parsley or 2 teaspoons dried parsley
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine
- 1/2 cup beef broth
- 1/2 cup whipping cream
Directions
1
Preheat oven to 300°F. Cut steak into 6 serving pieces. Place between waxed paper. Pound steak to 1/4-inch thickness. Grease a large baking dish.
2
Divide mushrooms, blue cheese, onion and parsley among steak pieces; roll up tightly to enclose filling. Secure rolls with toothpicks. Coat with flour.
3
Melt butter in a large heavy skillet over high heat; add steak rolls. Cook until browned on all sides, about 10 minutes. Place rolls in prepared baking dish; pour broth over top.
4
Bake, covered, for 35 minutes; remove from oven. Place steak rolls on a serving platter. Pour 1/2 cup broth from baking dish into a bowl. Stir in cream. Pour sauce over steak rolls.
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Cookin' xpress!
Cookin' xpress!
To quickly pound out the steaks, use a meat mallet or a small cast-iron skillet.
Great Pairings
Cottage Mushroom Potato Bake
For a penny-pinching meal, serve this rich and filling potato bake as your dinner entrée. Accompany it with fruit salad and sautéed spinach for a complete meal at a budget price.
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