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Steak roll – paleo recipe
Stav Kogan

Steak roll

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 beef round steaks, 1 pound (900 g) each
  • 1 tsp black pepper
  • ½ tsp salt (optional)
  • 4–5 strips bacon
  • 1 cup (150 g) onion, chopped
  • 1 tsp 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 tsp thyme
  • 1/8 tsp celery seed
  • 1 cup (250 mL) beef stock
  • lb out steaks into ¼ inch (.6 cm) thickness. Sprinkle with pepper and salt, set aside for use.
  • 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.
  • 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.

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Cook bacon in large skillet until crispy.
  3. Remove to paper towel and retain grease.
  4. Chop bacon into small pieces.
  5. Combine all filling ingredients in bowl and allow to cool slightly.
  6. Place rolls in greased baking dish and pour broth over steak.
  7. Bake for 1 hour covered.
  8. Remove cover and spoon stock over tops of steak.
  9. Bake uncovered for another 30 minutes.

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