Stuffed steaks

Yield: 4 servings

Measure Ingredient
1½ \N Slices day old bread
½ teaspoon Salt
2 teaspoons Green pepper, finely chopped
2 teaspoons Onions, minced
2 teaspoons Celery, finely chopped
\N \N Salt
\N \N Flour
2 \N 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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