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Steak And Stuffing

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  Frozen chicken livers 1 Small, thawed
  Butter 1⁄2 Cup (8 tbs)
  Onion 1 Large, chopped
  Bread slice 16 , dried
  Sage 1⁄4 Teaspoon
  Dried celery flakes 2 Teaspoon
  Parsley 1⁄2 Teaspoon (Dried Or Fresh)
  Onion soup in beef stock 1 Can (10 oz)
  Sirloin steak/Round steak 1
  Flour 1 Tablespoon
  Cream of mushroom soup 1 Can (10 oz)
  Cooking sherry/Dry wine 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste

Saute chicken livers in butter.
Mix together onion, bread, sage, salt, pepper, celery flakes, parsley and onion soup.
Add chicken livers and butter with enough water to make a moist dressing.
Pound steak; cut into serving pieces.
Place 2 tablespoonfuls dressing on each piece of steak.
Roll up; secure with toothpicks.
Roll in a small amount flour; brown quickly in 1/2 inch hot grease.
Arrange in flat baking sheet or casserole with remaining dressing heaped in center.
Mix mushroom soup, wine, salt and pepper; pour over meat.
Cover; bake about 45 minutes in 350-de-gree oven.

Recipe Summary

Main Dish

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Steak And Stuffing Recipe