Stuffed Steak Burgunday
- Ready In:
- 2hrs 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 907.18 g flank steaks, tenderized
- 946.36 ml breadcrumbs, plain
- 118.29 ml butter, melted
- 118.29 ml bacon fat, melted
- 1 small onion, minced
- 4.92 ml poultry seasoning
- salt
- pepper
- 59.14 ml water
- 59.14 ml flour
- 59.16 ml butter
- 59.14 ml water
- 283.49 g cream of mushroom soup
- 118.29 ml water
- 236.59 ml Burgundy wine
directions
- Place steak on cutting board.
- combine the bread crumbs, bacon fat, onion, poultry seasoning, salt and pepper and 1/4 cup water to make dressing. mix well.
- Spread dressing on top of the steak and roll. tie closed with kitchen string.
- lightly roll steak in flour.
- In large skillet, melt butter and brown meat on all sides.
- add 1/4 cup water, cover and reduce heat. Add more water as necessary to keep from burning steaks.
- When steaks are tender add the soup, water and wine. Cook about 15 minutes until the soup is well blended.
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