October 27, 2010

Stuffed Round Steak and Gravy

Stuffed Round Steak and Gravy

4 pieces round steak, thinly sliced
4 tbs garlic, minced
1/4 cup breadcrumbs
Cajun seasoning to taste
2 tbs olive oil
1/4 cup finely diced onion
1/4 cup finely diced green  bell pepper
4 mushrooms, sliced
6 - 8 cups water
1 tsp Kitchen Bouquet
1 beef boullion cube

Lay each round steak flat.  Season both sides of round steak with Cajun seasoning to taste.  Spread 1 tbs garlic evenly over each piece.  Sprinkle with breadcrumbs.  Roll round steak up tightly. Secure with cooking string. Repeat with remaining round steaks.

In a large Magna-lite pot, brown round steak rolls in 1 tbs olive oil over medium high heat.  Turn round steaks until browned on all sides. Remove from pan.  

Turn heat down to medium low.  Add remaining 1 tbs olive oil and cook onions and bell peppers for 3 minutes.  Add water slowly, scraping up browned bits.  Add round steak rolls back to pot, making sure they are covered with water.  

Bring to a boil.  Add mushrooms, Kitchen Bouquet, and bouillon cube.  Reduce heat to medium low.  Cook for 2 - 3 hours. To thicken gravy, combine 1/4 cup water with 3 tbs cornstarch.  Mix slowly into gravy.  Repeat if necessary.  Serve over rice.

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