Stuffed Round Steak with Gravy Recipe

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
Container:large roasting pan and sauté pan
15 mins
2 hrs
2 hrs
  • 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 350°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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