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Steak roll

Long day at the office? Not happy with your neighbors? Don’t fret! Pull out your meat mallet and take a few whacks at some meat. This is basically a meat roll-up, so think of some creative things to fill it with and try all sorts of variations.

2 beef round steaks, 1 pound (900 g) each
1 teaspoon black pepper
½ teaspoon salt (optional)
4–5 strips bacon
1 cup (150 g) onion, chopped
1 teaspoon garlic, minced
1 cup (100 g) celery, chopped
1 cup (175 g) mushrooms, chopped
½ cup (50 g) leeks, chopped
2 cups (60 g) spinach, chopped
½ teaspoon thyme
1/8 teaspoon celery seed
1 cup (250 mL) beef stock

  1. Pound out steaks into ¼ inch (.6 cm) thickness. Sprinkle with pepper and salt, set aside for use.
  2. Preheat oven to 350°F (175°C).
  3. Cook bacon in large skillet until crispy. Remove to paper towel and retain grease.
  4. In same skillet, sauté onion and garlic in bacon grease for 3–5 minutes. Add celery, mushrooms, leeks, spinach, thyme, and celery seed. Sauté for 5–8 minutes.
  5. Chop bacon into small pieces. Combine all filling ingredients in bowl and allow to cool slightly.
  6. Lay out each steak and spread mixture across surface to within an inch of the edge. Roll up to most uniform shape. Use a few toothpicks to hold roll in shape.
  7. Place rolls in greased baking dish and pour broth over steak. Bake for 1 hour covered.
  8. Remove cover and spoon stock over tops of steak. Bake uncovered for another 30 minutes.

Variations—You can use various round cuts or try with tenderloin. Some other favorites we like stuffing these with are kale and chopped apples. You can also cook this on a grill or smoker. You will want to wrap it with kitchen string to keep its shape.

Hint—Cut the roll into pieces before you freeze it.