Best Stuffed Round Steak Recipes

STUFFED ROUND STEAK

Steps:

• Flatten steaks to 1/4-in. thickness; set aside. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. , Saute onion in the drippings. Add the croutons, parsley, salt, celery salt, sage, pepper and bacon. Spread over each steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string., Place in a greased 13-in. x 9-in. baking dish. Pour broth over steaks. Cover and bake at 325° for 1 hour. Drizzle with tomato sauce. Bake, uncovered, for 45 minutes or until meat is tender., Remove meat to a serving platter and keep warm. Pour drippings and loosened brown bits into a measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth; gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced steak.

STUFFED ROUND STEAK

Steps:

• Pound steak to flatten.
• Lightly cook onion and celery in butter
• until golden.
• add bread cubes, seasonings, parsley and water.
• Cut meat into 4 pieces
• Spread meat with dressing mixture.
• Roll up
• fasten with toothpicks.
• roll in flour.
• brown in hot oil.
• Dilute soup with 1 cup of water.
• pour over meat.
• cover
• simmer over low heat for 1 hour 30 minutes.

STUFFED MOOSE ROUND STEAK SUPREME

Steps:

• Melt 1/2 stick butter in large heavy skillet at low heat.
• Brown onion, adding ground venison and pin nuts.
• Tenderize steak with meat tenderizer using directions on bottle.
• Lay steak on floured board.
• Spread ground meat mixture on round steak and roll up as a jelly roll.
• Tie with butcher string.
• Melt remaining butter and brown steak on all sides.
• Add water and burgundy.
• Cover and steam for two hours or until tender.

POBLANO STUFFED ROUND STEAK

Steps:

• 1. Put olive oil in pan and saute the onion until translucent, add garlic, cook a minute more, add chorizo, and cook until cooked through.
• 2. In a big bowl put the cream cheese, dump the chorizo mixture over and stir to combine. Stir in cilantro, lime juice, salt and pepper
• 3. Remove stems from poblanos, (you cold use anaheims if you like they are not so spicy). Slit pepper from top to bottom and remove seeds and veins. We like spicy, so I just leave them in.
• 4. Line each pepper with a half slice of pepper jack cheese, then stuff with 1/4 chorizo mixture.
• 5. You want 4 pieces of steak each big enough to go around a pepper when pounded out. Maybe from 3/4 to a pound.
• 6. Put each piece of steak in a zip lock bag, and pound out until big enough to go around the pepper.
• 7. Put a stuffed pepper in the middle of your piece of steak, seam side down.
• 8. Roll steak around the pepper, secure with butchers twine. At this point you can cook, or cook the next day.
• 9. Put a disposable slow cooker liner in your cooker, put steaks in, and pour the salsa over.
• 10. Cover, cook on low for 6 to 8 hours
• 11. We like this with yellow rice and sour cream and diced pepper jack cheese on the side.

STUFFED ROUND STEAK

Steps:

• set steaks out to dry cut steaks in preparation for stuffing approx 1 hour.
• mix drained spinach and goat cheese.
• stuff steaks with goat cheese, spinach stuffing.
• wrap steaks in bacon and close with tooth pick.
• sear on each side.
• baste with pesto sauce and put in oven 350 degrees for 30 minutes ( depending on thickness ).

BACON STUFFED ROUND STEAK

Steps:

• Preheat oven to 375-degrees F.
• Cut pocket in steak for stuffing and sprinkle with tenderizer.
• Cook bell pepper in boiling water for 5 minutes. Drain. Reserve.
• In a heavy skillet over medium heat cook bacon until limp; drain drippings and reserve.
• Stuff steak with bacon and peppers and skewer shut.
• Brown steak in reserved bacon drippings over medium heat.
• In a seperate skillet melt butter and brown sugar together, stirring until bubblling. Add vinegar, salt, bay leaves and tomato sauce and stir to combine.
• Place steak in a 9x13-inch baking dish and pour sauce over meat.
• Bake for 1 3/4-2 hours or until meat is tender.
• Slice across grain to serve.