Bacon Pepper Stuffed Round Steak
|Green pepper||1 Small, cut into strips|
|Boneless beef top round steak||3 Pound, cut 1 1/2 inches thick (1 Piece)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
Cook green pepper in boiling, salted water 5 minutes.
Drain; set aside.
In skillet, cook bacon till nearly done; drain bacon, reserving drippings in skillet.
Using a sharp knife, make a deep horizontal slit in steak.
Stuff steak with green pepper and bacon, breaking up bacon to fit pocket.
Brown meat on both sides in hot bacon drippings.
Transfer meat to a 12 x 7 1/2 x2-inch baking dish.
In same skillet, combine tomato sauce, brown sugar, red wine vinegar, salt, and bay leaf.
Heat and stir till sugar dissolves.
Pour half of the sauce over meat; reserve remainder.
Cook meat, covered, at 325° till tender, about 1 1/2 hours, occasionally spooning pan juices over meat.
Remove meat to serving platter; keep warm.
Pour pan juices into measuring cup; skim off fat.
Add water to juices to make 2 1/4 cups.
Blend reserved sauce with flour; stir into pan juices.
Cook and stir till thickened and bubbly.
Spoon some gravy over meat; pass remaining.