Stuffed Roll-Ups

3 (thin cut) round steaks - about 1-1/2 pounds total
2 teaspoons salt
1-1/2 teaspoons course ground pepper
2 tablespoons dehydrated onion
5 slices bacon (cooked and crumbled)
3/4 cup breadcrumbs
5 tablespoons ketchup
1-1/2 cups canned beef broth
3 tablespoons flour
3 tablespoons water
3 tablespoons butter
2 tablespoons parsley

Beat steaks very thin with mallet. Grind pepper on each steak. Sprinkle with salt.
In bowl, mix breadcrumbs, onion, bacon, and ketchup. Add parsley. Spread about 4-5 tablespoons mixture all over top of steaks.

Roll each steak starting with the small end. Tie each steak in two places with cooking string. This will prevent them unrolling.

Place steaks seam-side down in a casserole that is sprayed with Pam. Pour the beef broth over steaks. Place in oven at 350 degrees for 35 minutes. Be sure to cover.

In small dish mix flour and water together so that it is like a paste. Remove cover from casserole and add flour mixture to liquid in casserole, mixing well. Dot steaks with butter. Correct seasoning. Leave lid off casserole and return to oven for 10 minutes. Serve hot; pour sauce over top.


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