Stuffed Round Steak
|Round steak||2 Pound (1 Round Steak Of 2 Pound)|
|Water||1 1⁄4 Cup (20 tbs)|
|Beef bouillon cube||1|
|Lemon juice||2 Tablespoon|
|Garlic powder||2 Pinch|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Prepared mustard||2 Teaspoon|
|Ketchup||1⁄4 Cup (4 tbs)|
|Onion powder||1 1⁄2 Tablespoon|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Bulk pork sausage||1 Pound|
|Sliced mushrooms||1 Cup (16 tbs)|
|Mozzarella cheese||1 Pound, shredded|
|Egg||1 , well beaten|
|Tomato paste||1 Cup (16 tbs)|
|Parsley flakes||1 1⁄2 Teaspoon|
Pound the round steak to flatten.
Combine the salt, water, bouillon cube, lemon juice, half the garlic powder, vegetable oil, thyme, rosemary, brown sugar, worcestershire sauce, mustard, ketchup, onion powder and vinegar in a large glass dish and whisk well.
Add the round steak and marinate, covered, in the .refrigerator for 3 hours.
Drain steak and pound again.
Brown the sausage in a skillet, stirring until crumbly; drain.
Combine the sausage, mushrooms, mozzarella cheese and egg in a bowl and mix well.
Spread 2/3 of the sausage mixture evenly over the round steak; roll to enclose the filling and secure with wooden picks.
Place in a baking dish.
Bake at 250 degrees for 31/2 to 4 hours, basting occasionally.
Combine the tomato paste, basil, oregano, parsley, bay leaf, remaining sausage mixture and remaining pinch of garlic powder in a saucepan over medium heat.
Simmer, covered, for 1 1/2 hours.