Stuffed Round Steak


  • 2 lbs round steak, pounded to 1/2 inch thick, and pierced with a pronged meat tenderizer
  • 1 cup milk
  • 1 egg
  • kosher salt and fresh cracked black pepper to taste
  • 1/4 cup onion, chopped
  • 1/2 cup diced celery
  • 1 cup sliced mushrooms.
  • 3 cups seasoned bread crumbs
  • 1 cup of your favorite tomato sauce
  • parsley for garnish
  • Pound the round steak evenly until it is about 1/2 inch thick.
  • Season both sides with salt and pepper.
  • Use pronged meat tenderizer to pierce the meat all over,
  • In a bowl add the milk, egg, salt and pepper, onion, celery and beat until smooth.
  • Add in the mushrooms and bread crumbs and mix until well combined.
  • Pre- heat the oven to 350 degrees.
  • Arrange the stuffing ¬†1/3 the down on the round steak.
  • Roll up the steak taking care to make sure the stuffing remains inside.
  • Secure the roll with tooth picks or butchers twine.
  • In a glass baking dish, add some tomato sauce on the bottom.
  • Add the round steak and ¬†pour tomato sauce over.
  • Bake for 1 and 1/2 hours.
  • Remove from oven and allow to rest for 15 minutes.
  • Garnish with parsley, slice and serve.

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