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Steak Birds

Microwaverina's picture
  Brown rice 1 Cup (16 tbs)
  Grated parmesan cheese 2 Tablespoon
  Round steak 2 Pound, cut 1/2 inch thick
  Salt 1⁄2 Teaspoon
  Flour 1 Tablespoon
  Oil 2 Tablespoon
  Garlic powder 1⁄2 Teaspoon
  Red wine 1⁄2 Cup (8 tbs)
  Packaged seasoned bread crumbs 3 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Ketchup 1⁄4 Cup (4 tbs)
  Instant onion 2 Tablespoon
  Flour 2 Tablespoon
  Instant minced parsley 2 Tablespoon
  Liquid 1⁄4 Cup (4 tbs)

Cook brown rice according to package directions to yield 1 cup.
Rub meat with flour and garlic powder.
Pound meat until about 1/4 inch thick; cut into 4 pieces.
Mix next 6 ingredients to make a stuffing.
If mixture is too crumbly, add 2 to 3 tablespoons wine or water to moisten.
Spread equal amounts stuffing over the 4 meat pieces; roll up, secure with wooden picks or tie with string.
Heat large Browning Skillet in Radarange oven 4 1/2 minutes.
Add oil and meat rolls.
Cook in oven 4 minutes, turning meat rolls at 2 minutes to brown all sides.
Mix together wine, water, and catchup; pour over meat.
Cover, cook in oven 6 minutes, turning skillet 180° after 6 minutes.
Mix 1 to 2 tablespoons flour with 1/4 cup water, broth, or wine.
Stir into liquid in skillet.
Cook in oven 2 minutes, stirring several times.
Cover, let stand 8 to 10 minutes before serving.

Recipe Summary

Side Dish

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Steak Birds Recipe