Stuffed Round Steak

7:42 PM
Stuffed Round Steak, boneless round steak rolled up with a breadcrumb mixture of herbs and seasonings.  This dish is an incredibly flavorful main dish that can be served for any fancy dinner party or the humblest of guests.  This is a great recipe to serve for Thanksgiving if you are not a fan of turkey!


In 1981, I entered a cooking contest on a local TV show, P M Magazine, that came on each night after the evening news.

As I am writing this blog post, I am thinking about the economy as it was in the 80's, as in comparison to today's economy. The unemployment rate was high, and jobs were also hard to find.

The P M Magazine show announced a cooking contest for Economical Main Dishes as a way to show it's audience that you can put together an upscale main dish, and yet it still be affordable.

When they called me along with 5 other contestants to cook in front of a live audience, I was so nervous to say the least, but thrilled at the same time.

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.
Kay Little
Kay Little

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