Stuffed Beef Rounds (from Make a Joyful Table, pg 214)
This is one wonderful recipe for dinner and for guests. It is delicious, filling and has thick, brown gravy. I made this and served potato chunks and green beans. I felt like I was at a fine restaurant.
3 Tbsp dried fine bread crumbs 1/4 cup finely chopped onion 1/4 cup finely chopped celery 4 lean minute or cube beef steaks (I used cube steak) 6 tbsp all-purpose flour 1 3/4 cups (one 14 1/2oz can) Swanson Beef broth 1 tsp dried parsley flakes 1 tsp prepared mustard
optional.. also added two minced cloves of garlic
In large bowl, combine bread crumbs, onion and celery (and garlic). Evenly spoon crumb mixture over steaks. Roll up each steak, jelly roll-fashion, and secure with toothpick or tie with string. Place 3 tbsp of flour in saucer. Roll steaks to coat. Pour 2 tbsp beef broth into a large skillet. Arrange steaks in same skillet. Cook over medium heat until meat is browned, turning often (I also sprayed with Pam first). In a covered jar, combine remaining beef broth, remaining 3 tbsp flour, parsley flakes, and mustard. Shake well to blend. Pour broth mixture evenly over meat. Lower heat, cover, and simmer for 20 minutes or until meat is cooked through, stirring occasionally. For each serving, place beef round on plate and evenly spoon sauce over top.
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