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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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One of my guests' favorite dinner party dishes and certainly one of mine! Pop it in the oven and forget about it for 2 hours. Add the onions and mushrooms and thirty minutes later it's done. This is a very rich main course than needs only plainly cooked potatoes/noodles, a well chilled green salad with an oil and vinegar dressing and crusty bread to mop up the gravy. Ingredients:
1 1/4 lbs round steaks, cut 6 1/4 inch slices from a top of |
1/4 cup breadcrumbs |
3/4 lb bulk pork sausage |
2 tablespoons minced onions |
1 teaspoon poultry seasoning |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
6 slices bacon |
3 tablespoons butter |
1/4 cup flour |
2 beef bouillon cubes, dissolved in |
1/2 cup hot water |
2 1/2 cups burgundy wine |
1 bay leaf |
1 lb white pearl onion, peeled |
1 lb mushroom, sliced |
Directions:
1. Preheat oven to 350°F.
2. Combine bread crumbs, sausage, onion, poultry seasoning, garlic powder and salt.
3. Place 1/6 of the stuffing in the center of each steak slice and roll up tucking in the ends.
4. Wrap each roll with a bacon slice and secure with kitchen string.
5. Heat butter in the bottom of a heavy Dutch oven, brown meat on all sides and remove with a slotted spoon.
6. Add flour to the pan, stirring until smooth, add bouillon and combine.
7. Pour in burgundy, add bay leaf and return beef rolls to the pan.
8. Cover and cook 2 hours.
9. Add onions and mushrooms and cook 1/2 hour.
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