Constance
Master Chef
This recipe is a fixer-upper. The stuffing could be more flavorful, and I wasn't so crazy about the crm of shroom sauce. But back then, they used crm of shroom on everything back then.
I would suggest searing the steak roll, adding the remaining broth instead of the soup, and turning it into a reduction sauce. Fresh mushrooms would be a nice addition, too.
1 large round steak, tenderized
3 cups dry bread crumbs
1 cup chopped onion
1/4 cup chopped celery
1/2 tsp powdered sage
1 beaten egg
1/2 teaspoon salt, pepper to taste
1/2 cup milk or beef broth
1 can crm of mushroom soup + 1/2 can of milk
Combine dry ingredients; add milk or broth and beaten egg. Spread stuffing on steak and roll up like a jelly roll. Tie lightly and bake (350?) for one hour. Mix soup and milk and pour over top, and bake 30 minutes longer. When baked, let set on platter for 10 minutes. Slice.
I would suggest searing the steak roll, adding the remaining broth instead of the soup, and turning it into a reduction sauce. Fresh mushrooms would be a nice addition, too.
1 large round steak, tenderized
3 cups dry bread crumbs
1 cup chopped onion
1/4 cup chopped celery
1/2 tsp powdered sage
1 beaten egg
1/2 teaspoon salt, pepper to taste
1/2 cup milk or beef broth
1 can crm of mushroom soup + 1/2 can of milk
Combine dry ingredients; add milk or broth and beaten egg. Spread stuffing on steak and roll up like a jelly roll. Tie lightly and bake (350?) for one hour. Mix soup and milk and pour over top, and bake 30 minutes longer. When baked, let set on platter for 10 minutes. Slice.
