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Vegetable Stuffed Round Steak

Budget.Gourmet's picture
Vegetable Stuffed Round Steak is a mouth watering recipe which you would surely want to get to your guests attention. This great tasting and easy to prepare recipe will surely tempt you to serve to your loved ones. So make sure you dish out this Vegetable Stuffed Round Steak and let me know how much you liked it.
  Round steak 2 Pound
  Olive oil 1
  Garlic 2 Clove (10 gm), crushed
  Eggs 3 , hardboiled and sliced
  Carrots 2 , grated into coarse pieces
  Thin sliced zucchini 1⁄2 Cup (8 tbs)
  Grated parmesan cheese To Taste
  Tomato sauce/Spaghetti sauce 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste

Tenderize the meat with a wooden or flat metal meat pounder (I have even used a short piece of two-by-four).
Pound the meat so that the steak is thinned a bit and certainly made much more tender.
Add the salt, pepper, 2 tablespoons olive oil, and the garlic to the meat, and rub it in as a paste.
Arrange the eggs, carrots, zucchini, and cheese down the center of the steak.
Roll up the steak like a jelly roll, and tie it in several places.
Heat a large frying pan, and add a bit of olive oil.
Brown the roll on all sides very quickly.
Place the roll in a covered baking dish (you may have to bend the roll into a u shape in order to get it into the pan).
Add the tomato or spaghetti sauce, and cover.
Bake in a 350° oven for 1 hour.
Place the sauce on a serving tray.
Slice the meat across the roll, and arrange the slices on top of the sauce.
The sauce is just great on pasta.
Start the meal with an anti-pasto; follow it with the pasta, then the meat and a salad.

Recipe Summary

Side Dish

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Vegetable Stuffed Round Steak Recipe