Thursday, February 4, 2010

Stuffed Round Steak, Broccoli with Toasted Garlic & Smashed Potatoes with Sour Cream

Stuffed Round Steak
Serves 6

2 lbs boneless beef top sirloin steaks (about 1 lb each)
4 bacon strips, diced (I had part of a bag of bacon bits and use this instead)
1 tsp olive oil
1 medium onion, diced
1 1/2 cups unseasoned stuffing cubes
1 tbsp minced parsley
1/2 ts salt
1/2 tsp celery salt
1/4 tsp sage
1/4 tsp black pepper
1 cup beef broth
1 - 8 oz can tomato sauce

Recently while trying to pound out meat I tried putting the meat between 2 flexible cutting boards. In the past I have used plastic wrap or waxed paper. Both rip and get into the meat and make a mess. The flexible cutting boards are perfect. You can pound the top layer - you can lift the cutting board and see if the meat is pounded enough. And when you are done -the cutting boards go into the dishwasher. So easy and cost saving too.

Here are the two steaks after they have been pounded out.

Saute onion in a tsp of olive oil.

Combine stuffing cubes, parsley, salt, celery salt, sage & pepper in a bowl.

Add bacon - as I mentioned - I had a partial bag of bacon bits that I keep on hand for salads etc... I decided rather than open a package of bacon - I would use up this bag which equaled about 4 slices of bacon. Add onion once is cooked, add to stuffing mixture.

Spread stuffing mixture over each steak with within 1 inch of edges.

Roll up jelly-roll style, starting with a short end. Tie with kitchen string. Place in a greased 9 x 13 inch pan.
Pour beef broth over steaks.
Cover and bake for one hour at 325 degrees.

After one hour, remove from oven and uncover.

Take tomato sauce and pour over rolls.

Bake another 45 minutes or til cooked through.

See finished meat product at the end of the recipes.

Broccoli with Toasted Garlic

1 bunch of broccoli
1 cup of water
2 tbsp olive oil
3 cloves garlic, thinly sliced
salt and black pepper, to taste
Cut broccoli into florets an put in a steamer basket in a pot of water. Steam til tender.

I have dried garlic chips and decided to try to rehydrate them in the oil. This didn't work - it was a dismal failure and the garlic burned quickly and was bitter smelling. I use minced garlic and I added that to the oil and just cooked til the garlic flavor was infused in the oil.

Once broccoli is cooked add the garlic and oil to the broccoli and salt and pepper to taste.

Smashed Potatoes with Sour Cream
1 1/4 lbs potatoes unpeeled
1/4 cup chicken broth, warmed
1/4 cup fat-free sour cream
salt and black pepper to taste
Boil potatoes until cooked. Smash in the skins and add both the chicken broth and sour cream.
I had potatoes left over from the low country boil so used these and a full can of chicken broth. Just heat til the potatoes are warmed through. I drained the potatoes and reserved the broth. I added the 1/4 cup broth back in and smashed the potatoes in their skins. Add the sour cream. I added a little more of the reserved broth - and season to taste with salt and pepper.
Here is the finished potatoes.

Here is the complete meal - lol - sort of :0) Most important is the meat so you can see what the finished product looks like after the string is removed and it is sliced up. The family really enjoyed this meal. It was a definite comfort meal.

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