Yield: 8 Servings
|1¼ cup||Fresh bread crumbs (about 4 slices) divided|
|6 tablespoons||Fresh parsley;mince & divide|
|1 teaspoon||Butter; divided|
|1 small||Red or green bell pepper; diced|
|3 \N||Cloves garlic; minced|
|2½ pounds||Bottom round steak; 2 inches thick|
Date: Fri, 3 May 1996 07:57:17 -0700 (MST) From: Sandy Gamble <scg@...>
Preheat oven to 400 degrees F. Combine 1 cup bread crumbs, 4 Tbsp.
parsley, ¼ tsp. each salt and pepper. In small skillet melt 2 Tbsp.
butter over low heat. Add red pepper and garlic. Cook, stirring occasionally, until pepper softens, about 8 minutes. Remove from heat; stir in bread crumb mixture. Cool to room temperature.
Place steak on work surface. With knife cut pocket in meat by slicing steak almost in half lengthwise. Open pocked; spoon in stuffing. Tie in several places with kitchen string.
Melt remaining butter and brush over steak. Combine remaining bread crumbs, parsley, salt and pepper. Roll steak in bread crumb mixture to coat; olace on rack set in roasting pan. Cook 18 to 20 minutes per side for medium-rare. Ready to serve in 1 hour 15 minutes.
From Woman's World Magazine April 30, 1996. See recipes for "Spring Vegetable Stir-Fry", "Red Potatoes with Chives", "Onion and Parsley Dinner Rolls", and "Strawberry Mousse" to complete the entire menu.
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #123
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .