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Ingredients
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Stuffing
5 slices of bacon, chopped
2 cups unseasoned dry bread crumbs
1/3 cup margarine or butter, melted
1/3 cup chopped onion
3/4 teaspoon dried summer savory
1 1/2 lb. boneless moose round steak
or (substitute),cut into 6 serving size pieces, pounded to
1/4 inch thickness
1/4 cup margarine or butter
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups beef broth
1 clove garlic, minced
6 oz. fresh mushrooms, sliced (about 2
cups)
1/3 cup dry red wine |
Cooking Instructions
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Heat oven to 350 F. In 10 inch skillet, cook bacon over
medium heat until brown and crisp. Drain, reserving 2
tablespoons drippings. In medium mixing bowl, combine bacon
and remaining stuffing ingredients. Spoon about 1/3 cup
stuffing down center of each steak. Starting with shorter
side, roll up steaks jelly roll style. Secure roulades with
wooden picks. In same skillet, heat reserved drippings over
medium heat. Add roulades. Cook for 4 to 6 minutes, or until
browned on all sides. Arrange roulades in 12 x 8 inch baking
dish. Set aside. In same skillet, melt 1/4 cup margarine
over medium heat. Stir in flour, salt and pepper. Blend in
broth and garlic. Reduce heat to medium - low. Cook for 3 to
5 minutes, or until mixture thickens and bubbles, stirring
constantly. Stir in mushrooms and wine. Spoon gravy over
roulades. Cover with foil. Bake for 50 minutes to 1 hour, or
until meat is tender. Remove and discard wooden picks before
serving. Serve with hot cooked pasta, if desired |
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