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Stuffed Steak

Chef.at.Home's picture
Ingredients
  Rump steaks/Fillet steaks 24 Ounce, cut about 1.5 cm/ 3/4 inch thick (4 steaks 175 g/6 oz each)
  Mushrooms 4 Ounce, diced (100 g)
  Green pepper 1 , cored, seeded and diced
  Tomatoes 5 , diced
  Butter 1 Ounce (25 g)
  Garlic 1 Clove (5 gm), crushed
  Onions 2 Small, thinly sliced
  Red wine 1⁄2 Pint (300 ml)
  Canned tomatoes 8 Ounce (225 g)
  Salt To Taste
  Pepper To Taste
Directions

Make a cut in each steak, not all the way through, then open it like a book and beat with a rolling pin or steak mallet to flatten it.
Mix together the mushrooms, green pepper and diced tomatoes.
Put 1 to 2 tablespoons of the vegetables on one half of each steak and reshape them.
Secure with wooden cocktail sticks.
Melt the butter in a frying pan and fry the garlic and onions until softened.
Add the steak parcels to the pan and brown quickly on both sides.
Transfer the steaks and pan juices to a casserole.
Put the wine, canned tomatoes, salt and pepper in the pan and bring to the boil.
Pour this over the steaks and add any remaining vegetable mixture.
Bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 45 minutes.
Remove the cocktail sticks before serving.

Recipe Summary

Cuisine: 
American
Dish: 
Stuffing
Ingredient: 
Meat
Cook Time: 
40 Minutes

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