Steak And Stuffing
|Frozen chicken livers||1 Small, thawed|
|Butter||1⁄2 Cup (8 tbs)|
|Onion||1 Large, chopped|
|Bread slice||16 , dried|
|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|
|Cream of mushroom soup||1 Can (10 oz)|
|Cooking sherry/Dry wine||2 Cup (32 tbs)|
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.