Stuffed Round Steak
Ingredients
| 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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