Although I did not win first place, I did win first runner up and a Cuisinart Food Processor that I still use today. This is a great recipe to serve for Thanksgiving if you are not a fan of turkey.
Stuffed Round Steak
1 (1 1/2 to 2 lbs.) boneless lean beef round steak
1 teaspoon salt
1/2 teaspoon coarse ground pepper
1/2 teaspoon ground coriander
2 teaspoons fresh garlic, minced
1/4 cup green onions, chopped
1/4 cup fresh mushrooms, chopped
1/4 cup butter
1/2 cup fresh breadcrumbs (or cornbread crumbs)
2 tablespoons fresh parsley, chopped
1/3 cup butter
1/3 cup Worcestershire
Pound round steak until even in thickness (about 1/2 inch); score diagonally on both sides.
Mix salt, pepper, and coriander; rub onto top side of meat. In a medium skillet on medium high heat, saute onions and mushrooms in 1/4 cup butter until onions are tender (about 5 minutes). Stir in breadcrumbs and parsley.
Spread breadcrumb mixture over seasoned steak to within 1/2-inch of edges. Roll up meat in jelly roll fashion starting at the round end; secure ending edge with toothpicks.
Combine 1/3 cup butter and Worcestershire sauce; baste top of the stuffed round steak with butter mixture. Place stuffed round steak on a broiling pan and broil 4-inches from heat source for 5 minutes, turning stuffed round steak a quarter of a turn and generously bast with butter mixture.
Continue 2 more turns of the stuffed round steak a quarter of a turn and generously bast with the butter mixture until the stuffed round steak is turned a total of 4 turns and cooked a total of 20 minutes.
Remove stuffed round steak from broiler pan and place on a cutting board to rest 15 minutes before slicing. Heat remaining basting sauce and use as a sauce over the sliced stuffed round steak.
Note: In place of pounding a round steak, you may purchase a tenderized round steak and then score it yourself. You may also purchase a regular round steak and have your butcher tenderize it and score it for you.
Come and join me for Mouthwatering Mondays!