Now....you're cooking!  Recipes for family favorite foods.
  Home   Buy the Now....you're cooking! Cookbook   Frequently Asked Questions  
 
Search Recipes
Browse Recipes
  ADD A CAN OF SOUP
APPETIZERS
BAKED PASTA
BAKED SQUARES
BEEF
BREAD MACHINE
BROWNIES
BRUNCH
CAKES
CASSEROLES
CHEESECAKE
CHICKEN
CHILLED DESSERTS
CHILLED SQUARES
COMFORT DESSERTS
COOKIES
HOLIDAY BAKING
HOLIDAY FAVORITES
MUFFINS
PASTA
RHUBARB & STRAWBERRIES
SALADS
SIDE DISHES
 
On The Menu
 
About us
Contact Us
Links
Donogh.com
Resumes 24/7
 
 
       

Mock Duck (Stuffed Steak)

Who said you needed a chicken or a turkey to give you the excuse for stuffing? Here is a recipe for stuffed steak. My Mom used to make this for us when we were small (remember Mom?). It is supposed to look like a duck. I don't think it looks anything like a duck, but it is good! Nice with mashed potatoes and peas.

 
Ingredients:
Recommend this recipe to a friend

1 1/2 pounds round steak, about 3/4 inch thick
1 1/2 cups soft breadcrumbs
1 teaspoon parsley
1 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 small onion, chopped
1 1/2 tablespoons melted butter (first amount)
1 cup boiling water
2 tablespoons melted butter (2nd amount)
2 1/2 tablespoons flour
1/3 cup cold water

 
Directions:

Pound the steak with a meat pounder to tenderize and flatten it.

Mix the breadcrumbs, parsley, thyme, salt, pepper, onion and 1 1/2 tablespoons of melted butter together to make a stuffing.

Spread the stuffing mixture, like a log, down the center of the steak. Bring the sides of the steak around the stuffing, so that you have a tube (like a stuffed cannelloni).

Tie the steak tube so that it stays in shape. Place in a small roasting pan. Mix the boiling water and remaining butter, and pour over the "duck".

Cover and bake at 325 degrees F. for 2 1/2 hours. Remove to a platter.

To make gravy, pour the pan juices into a small saucepan. Make a paste with the flour and cold water and whisk into the saucepan. Heat and stir until thickened. Makes 4 to 6 servings.

Print: Click here to open a new browser window where you can print this recipe.



Join Recipes Old and New

Copyright © 1998-2011 Joan Donogh, In Formation Design. All rights reserved.
User Agreement | Privacy Policy