Simmering Stuffed Rolled-Up Round Steak Stuffed with Crawfish Corn Sauté
 
 
Simmering Stuffed Rolled-Up Round Steak Stuffed with Crawfish Corn Sauté - GRAVY
Recipe By:
Ingredients
  • 1 (10 ¾-oz.) can cream of mushroom soup with roasted garlic
  • 1 (10-oz.) can Ro-tel
  • 1 (6-oz.) can mushroom steak sauce
  • 1 (.87-oz.) package McCormick Brown Gravy Mix
  • 1 (16-oz.) container chopped onion mix
  • 3 T. minced garlic
  • 4 T. tomato paste
  • 1 c. red wine
  • 2 c. beef, chicken or veggie broth
  • 2 c. water
  • 1 bunch chopped green onions
  • Salt, red/black pepper
Instructions
  1. After you remove the steak roll and drain off excess oil, add the chopped onions, garlic and tomato paste. Saute for about 3-5 minutes or until tender.
  2. In a bowl, combine the mushroom soup, Rotel, mushroom steak sauce and packet of brown gravy mix. Mix until well blended.
  3. Add to the onion mixture. Mix well.
  4. Add the wine, broth and water. Mix well.
  5. If you have the extra CORN SAUTE, add now.
  6. You can season but with the seasoned meat and saute, usually, it is seasoned pretty well.
  7. Cover and place in 350 oven for 1 hour. Check and if you think it is not tender enough cook for another 8-10 minutes. It usually will cook between 45-60 minutes depending on size of your roll. Add the chopped green onions to gravy right before serving.
  8. Remove from oven, take out the roll and remove string and slice away.
Notes
****If you have any left-over CRAWFISH CORN SAUTE after you have mixed the 2 c. with the bread crumbs, just put it in the gravy. It adds a nice thickness and flavor.
*****Serve over mashed potatoes, noodles or rice.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/simmering-stuffed-rolled-round-steak-stuffed-crawfish-corn-saute/