Rolled steak & oyster stuffing
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Round steak, 2 lbs. | |
| 2 | smalls | Cans of mushrooms, stems |
| And pieces, drained | ||
| 2 | tablespoons | Butter |
| 1 | small | Onion, chopped |
| ¼ | cup | Parsley, chopped |
| 1 | teaspoon | Poultry seasoning |
| 2 | cups | Soft bread crumbs |
| 1 | can | Frozen oysters |
| Salt to taste | ||
| Pepper to taste | ||
| ¼ | cup | Seasoned flour |
| 3 | tablespoons | Cooking oil |
| 1 | cup | Water |
Directions
Pound the steak to flatten. Sprinkle both sides of the steak with salt and pepper. Saute mushrooms in butter until lightly browned.
Stir in onions, parsley, salt and poultry seasoning. Add bread crumbs and mix well. Cook oysters until the edges begin to curl.
Drain, cut oysters into thirds and add to the stuffing. Spread stuffing on one side of steak; roll up. Tie with twine in four or five places. Coat steak with seasoned flour and brown on all sides in a heavy pan. Add water; cover. Simmer 1½ to 2 hours or until tender, or bake in a covered pan in a 350 degree oven for 2 hours.
Turn meat during cooking. Make gravy with drippings, if desired.
Randy Rigg
Submitted By RANDY RIGG On 03-20-95