———————————–ROAST———————————– 1/2 t Salt 1/4 t White Pepper 2 lb Flank Steak 1 t Mustard; Dijon Style —————————–MUSHROOM STUFFING—————————– 2 T Vegetable Oil 1 ea Onion; Small, Chopped 4 oz Mushroom Pieces; * 1/2 c Parsley; Chopped 2 T Chives; Chopped 1 T Tomato Paste 1/2 c Bread Crumbs; Dried 1/4 t Salt 1/4 t Pepper 1 t Paprika ———————————–GRAVY———————————– 3 ea Bacon; Strips, Cubed 2 ea Onions; Small, Fine Chopped 1 c Beef Broth; Hot 1 t Mustard; Dijon Style 2 T Tomato Catsup * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. |
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1 lb Top round Dijon mustard 4 To 5 strips bacon 1 Onion, sliced Salt and pepper 1/2 c Flour Shortening Slice top round paper thin in 8″ x 6″ strips. Liberally spread mustard over slices of meat. Saute bacon in skillet until fat is translucent, but bacon is not crisp. Can do in microwave for one minute. Place a strip of bacon on each slice of meat. Distribute onions equally on slices of meat. Roll meat and tie. Season flour with salt and pepper to taste. Sprinkle flour mixture over meat rolls. Melt shortening in fyring pan and brown meat on all sides. Add enough water to half cover meat rolls. Simmer for 20 minutes, turning. |
1 1/2 lb Round steak in 6 thin pieces Salt and black pepper to -taste 1/4 c + 2 Tbl Dijon mustard 6 sl Cooked bacon, crumbled 1/2 c Chopped onion 1 c Chopped carrots 6 Dill pickle spears 2 tb Vegetable oil 1. Preheat broiler. 2. lb each piece of beef between two pieces of waxed paper to 6 inch diameter (about 1/8 inch thick); sprinkle with salt and pepper. 3. Place meat on rack in pan 4 inches from heat and broil for 1 minute on each side. 4. Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll up and secure with a wooden toothpick. 5. Heat oil in a medium nonstick skillet over medium heat. Brown meat rolls on all sides. 6. Add 1 inch water to skillet. Cover and simmer for 1 hour, or until beef is tender. Remove to a warm serving dish. Pour the pan juices into a sauce bowl. Remove toothpicks before serving. Pass the sauce separately. Makes six servings. |
3 lb Top Round Steak, 1/2″ Thick 6 ts German Style Prepared -Mustard 1/4 c Onion, Finely Chopped 6 sl Bacon 3 Dill Pickles, Rinsed In Cold -Water 3 tb Vegetable Oil 2 c Water 1 c Celery, Coarsely Chopped 1/4 c Leeks,White Only, Thinly -Sliced 1 tb Parsnip, Scraped, Finely -Chopped 3 Sprigs Parsley 1 t Salt 1 tb Butter 2 tb Flour Pound steak to 1/4″ thick. Cut into 6 rectangular pieces about 4 inches wide and 8 inches long. Spread each with a teaspoon of mustard, sprinkle i with 2 teaspoons onion, and place a strip of bacon down the center. Cut pickles in half lengthwise. Place one half of a pickle across the short end of the rectangle. Roll meat up jellyroll style around the pickle to form a cylinder. Tie rolls at each end with kitchen cord. On medium high setting, heat the vegetable oil in a heavy 10 to 12 inch skillet. Add the beef rolls and brown them on all sides, regulating the heat so they color quickly and evenly without burning. Transfer the rolls to a plate, pour the water into the skillet and bring it to a boil, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan. Add the celery, leeks, parsnips, parsley, and salt. Return the beef rolls to the skillet. Cover, reduce heat to low, and simmer for 1 hour, or until the meat shows no resistance when pierced with a fork. Turn the rolls once or twice during the cooking period. Transfer the rolls to a heated platter, cover with foil to keep them warm. while you make the sauce. Strain the cooking liquid left in the skillet through a fine sieve, pressing down hard on the vegetables before discarding them. Measure the liquid, return it to the skillet, and boil it briskly until it is reduced to 2 cups. Remove from heat. Melt the butter in a small saucepan over moderate heat, and when the foam subsides sprinkle in the flour. Lower the heat and cook, stirring constantly, until the flour turns a golden brown. Be careful not to let it burn. Gradually add the reduced cooking liquid, beating vigorously with a whisk until the sauce is smooth and thick. Taste for seasoning and return the sauce and the rouladen to the skillet. Simmer over low heat only long enough to heat the rolld through. Serve the rools on a heated platter and pour the sauce over them. Rouladen are often served with red cabbage and dumplings or boiled potatoes. NOTES : I sometimes make it as written, but often omit the parsnips, celery and leek. I also have a heavier hand with the onion. This recipe makes killer gravy for mashed potatoes. Posted to MC-Recipe Digest V1 #1 From: Dianne Larson Ward <dianne@paccom.com> Date: Wed, 04 Dec 1996 02:47:01 +0000 |
1 sliced garlic clove 1 pound quartered top round steak 1 beef-flavored bouillon cube 1/4 teaspoon oregano 1 cup water — (divided) 1 cup sliced green pepper 15 cherry tomatoes 10 small pimiento-stuffed olives 1 tablespoon flour — (or 1 1/2 tsp. – cornstarch) Place garlic in non-stick skillet, cover with steaks. Slowly brown steaks on b oth sides and discard garlic. While steaks are browning dissolve bouillon cube in 3/4 cup water. Pour bouillon mixture over steaks and sprinkle with oregano ; bring to boil. Reduce heat, cover, and cook slowly about 1/2 hour. Turn ste aks and add green pepper rings, tomatoes and olives. Continue to simmer 1/2 ho ur or until meat is tender. Place steaks and vegetables on warm platter. Add 1/4 cup water to remaining liquid and thicken with flour. Spoon mixture over s teaks and vegetables. (203 calories per serving) 1 serving=1 Vegetable exchange 3 Lean Meat exchanges 1/2 Fat exchange |
1 lb Round steak, cut into 4 Pieces 1/4 c Flour 1/2 t Salt 1/4 t Pepper 3 T Vegetable oil 3 T Flour 1 lg Onion, sliced 2 Fresh tomatoes, chopped 2 c Water 1 T Cider vinegar 1 T Parsley flakes Mix flour, salt, and pepper in plastic bag. Add round steak pieces to flour mixture and shake. Brown meat in oil over medium-high heat. Remove meat from skillet. Add 3 T flour to pan drippings and stir constantly until flour browns. Stirring constantly, slowly add water until gravy thickens. Add onions, tomatoes, vinegar and parsley. Return meat to pan, cover and simmer 1 hour or until tender. From: Randalls Grocery Store, Austin TX typed by jessann |
Servings: 20 10 lb Round, Cut Into Strips 1 c Unbleached Flour 1 x Oil To Brown Meat 5 c Water 3 c Catsup 1 1/4 c Brown Sugar, Firmly Packed 1 1/4 c Red Wine Vinegar 5 T Worcestershire Sauce 5 ea Med Onions, Chopped 1 x Salt And Pepper To Taste Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender – about 2 hours. Stir occasionally. Serves 20 – 25 and freezes well. —————————————————————————– |
2 lb Top round steak; 2″ cubes 2 tb Butter (or marg.); melted 3 tb All-purpose flour 1/2 c Dry sherry 5 sl Bacon 24 sm Onions; peeled; about 1 lb. 1 lb Mushrooms; small, fresh 3/4 c Consomme; undiluted 1/4 c Water 1 c Burgundy 2 tb Tomato paste 2 Bay leaves pn Chives; frozen, chopped pn Thyme; dried pn Tarragon; dried pn Parsley; chopped Brown steak in butter in a heavy Dutch oven. Combine flour and sherry, stirring until well blended; stir into Dutch oven. Cook gacon until crisp; drain, reserving drippings. Crumble bacon, and add to steak. Saute onions in bacon drippings until tender; remove with a slotted spoon, and add to steak. Saute mushrooms in remaining bacon drippings; drain well, and set aside. Add remaining ingredients, except mushrooms, to steak; cover and simmer over low heat 1-1/2 hours. Add mushrooms; cover and simmer an additional 30 minutes. SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by Nancy Coleman. |
1 lb Ground Beef 4 1/2 oz Corned Beef Spread; 1 cn, OR 4 1/2 oz Deviled Ham; 1 cn 1/4 c Onion; Finely Chopped, 1 sm. 1/4 t Salt 1/8 t Garlic Salt 1/8 t Pepper 8 oz Sauerkraut; Drained, 1 cn 5 Swiss Cheese Slices; * * Each cheese slice should be 3 inches by 3 inches. ~————————————————————————- Mix all the ingredients together except the sauerkraut and cheese. Shape mixture into 5 patties, each about 3/4-inch thick. Set oven control to broil or 550 degrees F. Broil the patties 4 inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Top each patty with sauerkraut and a cheese slice. Broil until the cheese is melted and a light brown in color. Nice served on toasted rye or pumpernickel buns or bread. |
10 oz Rye bread; 3/4″ cubes 3 1/2 c Green apples; chopped 1 1/4 c Red onion; slivered 16 oz Sauerkraut; rinsed and drain 1/4 c Dijon mustard 1/4 c Light mayonnaise 8 oz Swiss cheese; grated 1/2 lb Corned beef brisket; thinly Recipe by: Valerie Weiser, Castro Valley CA Preparation Time: 1:30 Crisp bread in 400′ oven for 10 minutes. Spoon 1/2 of bread into shallow 2-1/2 to 3 qt. baking dish. In a bowl, combine apples, onion, sauerkraut, mustard, mayonnaise and 1/2 of cheese. Spread 1/2 of mixture over bread cubes. Coarsely chop the corned beef and spread evenly over mixture and then top with remaining apple mixture. Cover tightly with foil and bake 50 to 60 minutes until apples have cooked tender. Sprinkle remaining bread and top with remaining cheese. Bake uncovered for 20 minutes until cheese is melted and browned. |