Stuffed Round Steak with Gravy Recipe
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The meat counter in many food stores will prepare a stuffed round steak or flank steak. They tenderize it and flatten the meat making it easy to roll together with a stuffing.
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4 slices bacon
1/2 cup onion - chopped
3 cloves garlic - chopped
3 bay leaves
2 tablespoons fresh thyme
1 cup red wine
6 cups beef stock of beef boullion
6 large carrots - cut into fourths
3 pounds stuffed rolled round steak
:large roasting pan and sautÃ© pan
Cook four slices of bacon. When crisp, remove to a paper towel to drain.
In the bacon drippings, place rolled steak and cook for 2-3 minutes on each side to brown. Remove to a plate and set aside.
Add onion and cook for 3-5 minutes.
Add chopped garlic, bay leaves and thyme. Cook for 2 minutes.
Deglaze the pan with red wine. Stir, scraping up the bits on the bottom.
Add the beef stock and bring to a boil, then reduce to a simmer.
Add the steak and carrots to this sauce.
Place in a 350Â°F oven and cook for 1 1/2 hours, covered.
Turn meat half way through cooking.
Remove meat from sauce, let rest for 10 minutes.
Meanwhile, place pan back on the stove top on medium high heat, boil 1 minute then reduce heat and simmer for 10 minutes to reduce the sauce.
Add bacon and serve as a gravy. It will have a consistency of an au jus.
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