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Cheese Stuffed Beef Rounds

Beef.Chef's picture
  Beef round steak 2 Pound, cut 1/2 inch thick
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Celery ribs 3 , chopped
  Onion 1 Medium, chopped
  Parsley sprigs 3 , snipped
  Butter 2 Tablespoon
  Shredded sharp american cheese 4 Ounce (1 Cup)
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Cooking oil 2 Tablespoon
  Water 1 Cup (16 tbs)
  Instant beef bouillon granules 1 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Cold water 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Kitchen bouquet 1⁄2 Teaspoon

Cut steak into 6 serving-size pieces.
Combine the 1/4 cup flour, salt, and pepper; with meat mallet, pound flour mixture into meat, pounding each piece to about a 5-inch square.
Cook celery, onion, and parsley in butter till tender but not brown; remove from heat.
Stir in cheese and bread crumbs.
Spread about 1/3 cup of the cheese mixture over each steak; roll up as for jelly roll.
Secure steak rolls with wooden picks or tie with string.
In 10-inch skillet slowly brown steak rolls on all sides in hot oil; drain off excess fat.
Combine 1 cup water, beef bouillon granules, dry mustard, and thyme; pour over steak rolls in skillet.
Cover and cook over low heat till meat is tender, 1 to 1 1/4 hours.
Transfer meat to serving platter; keep warm.
Skim excess fat from pan juices.
Blend 1/4 cup cold water with 2 tablespoons flour; stir into pan juices.
Cook and stir till thickened and bubbly; stir in Kitchen Bouquet, if desired.
Serve gravy with steak rolls.
Remove picks or string from meat before serving.

Recipe Summary

Difficulty Level: 
Main Dish

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Cheese Stuffed Beef Rounds Recipe