stuffed steaks
- Categories
- Meats
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1½ | Slices day old bread |
| ½ teaspoon | Salt |
| 2 teaspoons | Green pepper, finely chopped |
| 2 teaspoons | Onions, minced |
| 2 teaspoons | Celery, finely chopped |
| Salt | |
| Flour | |
| 2 | Club steaks, 1" thick, Elk or Deer |
| 2 tablespoons | Margarine or butter |
| ½ cup | Water |
Make a dressing by combining bread, broken in small pieces, ½ teaspoon salt, green pepper, onion and celery. Salt steaks and dredge with flour. Cut slits halfway through steaks and fill with dressing. Using a pressure pan, brown steaks in margarine or butter.
Add ½ cup of water and cook at 10 psi about 20 minutes.
Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)
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