STUFFED STEAK

Ingredients:

2 lbs flank or round steal      1/4 tsp. pepper

1 cup crumbs                           1 Tbsp. diced onion

1/2 cup stock or water           3/4 cup diced celery

1 tsp salt                                   1 small turnip, diced

                                                   1 small carrot, diced

Method:

            The meat should be cut 1 inch thick. Wipe steak, remove any skin, and place meat flat on a board. Combine crumbs, stock or water, salt, pepper, diced onion and 1/4 cup celery. Spread on meat. Roll steak with the grain, so meat will slice across the grain when it is cut. Place remaining vegetables in braising pan and place meat on top. Add 2 or 3 cups of water, depending upon size of pan. Cover and bake in moderate oven (3 50 F.) 3 hours, or until tender.

            To cook on top of stove, melt 1/2 cup suet in flat-bottomed heavy kettle, flour roll thickly and place in kettle. Turn from side to side until it is well browned, then add hot water to nearly cover and simmer for 3 hours. When meat is cooked, remove from kettle and thicken broth using a roux.

Variation-Omit stuffing suggested above. Stuff steak with bread stuffing, sausage stuffing, potato stuffing or any other suggested for beef in that chapter.
©Al (Alex-Alexander) D. Girvan. All rights reserved.