Recipe by TammieV
This Polish dish was added in response to a thread. The Garlic, however, was added because I love it.
Top Review by PanNan
We loved this recipe. I purchased the thin Milanese style round steak cutlets, which I thought were perfect for this dish. I had some day old bread machine brioche left over that I used for the bread crumbs. I used only 2 tbsp butter to saute the garlic, and then I used a little olive oil to brown the steak. The recipe was still great and had a lot less saturated fat. I cut the cooking time down by using the pressure cooker. Some of the bread crumbs had cooked out of the beef rolls into the beef broth. Before serving I whisked it all together to make a delightful gravy to serve over the beef rolls. DH is used to my recipe reviews - after a few bites, with his mouth full, he just held up a high "five". Thanks for sharing this, TammieV.
- 2 lbs round steaks
- 1 cup breadcrumbs
- 1 onion, grated
- 1 egg, beaten
- 9 tablespoons butter, melted
- 1 tablespoon chopped parsley
- 2 cups water
- salt and pepper
- 1 clove minced garlic
Directions See How It's Made
- Cut steak into thin pieces, about 4 1/2 by 2 inches.
- Score, sprinkle with salt and pepper.
- Combine bread crumbs, egg, onion.
- Saute garlic in 5 tbl of the butter add to bread crumbs add salt and pepper to taste.
- Spread on each piece of meat, roll up and fasten with a skewer or a toothpick.
- Roll in flour and brown in remaining butter.
- Add 2 cups of water (Beef stock if you have it) and simmer 1 1/2 hours.
- Remove toothpicks.
- Pour gravy over meat.
- Garnish with chopped parsley and serve.