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Simmering Stuffed Rolled-Up Round Steak Stuffed with Crawfish Corn Sauté
| Simmering Stuffed Rolled-Up Round Steak Stuffed with Crawfish Corn Sauté | Print |
Recipe By: Alice Morrow
Simmering Stuffed Rolled-Up Round Steak Stuffed with Crawfish Corn Sauté - CORN SAUTE
Ingredients
- [b]CORN SAUTE;[/b]
- 3 ears fresh corn, cut off cob
- ½ of red, yellow, orange, green bell pepper -diced
- ½ red onion -thin slices
- ½ carton baby portabella mushrooms, sliced
- Red and yellow cherry tomatoes, cut in half
- 1 lb. shrimp
- 8- oz. fresh salsa or pico de gallo
- Diced green onions
- 1- Heat olive oil in large skillet- sauté onions and peppers first
- 2-Next add shrimp and sauté
- 3-Add rest of ingredients and cook another 5-8 minutes
- 4-Season to taste
Instructions
- ***** You can sub crawfish or do just veggies
- With leftovers u can add black beans and/ or yellow rice and stuff creole tomatoes or bell peppers or even with bow tie pasta. You can also add to smothered okra.
| Simmering Stuffed Rolled-Up Round Steak Stuffed with Crawfish Corn Sauté | Print |
Recipe By: Alice Morrow
Simmering Stuffed Rolled-Up Round Steak Stuffed with Crawfish Corn Sauté
Ingredients
- 2 c. corn crawfish saute
- ¾ c. Italian breadcrumbs
- 1 ½-2 lb. round steak, fat trimmed away, ¾” thick cut, seasoned
- Olive oil
- 4 oz. butter
Instructions
- Take the steak and lay flat and mix the corn saute with breadcrumbs and spread the mixture all over one side of the steak.
- From the small end, begin to roll the steak like jellyroll fashion. Try to get it as tight as possible. Secure with kitchen string.
- In a medium sized Dutch oven pot, drizzle enough olive oil to cover the bottom and melt the butter in the mixture. The butter allows the olive oil to heat to a higher temperature and gives flavor.
- Gently place the steak roll in hot oil and brown on all sides. Carefully, turning it. Don’t worry if some of stuffing comes out on the ends.
- Take the meat out of pot when all sides are browned and put aside. Drain off excess oil.
| Simmering Stuffed Rolled-Up Round Steak Stuffed with Crawfish Corn Sauté | Print |
Recipe By: Alice Morrow
Simmering Stuffed Rolled-Up Round Steak Stuffed with Crawfish Corn Sauté - GRAVY
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
- 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.
- In a bowl, combine the mushroom soup, Rotel, mushroom steak sauce and packet of brown gravy mix. Mix until well blended.
- Add to the onion mixture. Mix well.
- Add the wine, broth and water. Mix well.
- If you have the extra CORN SAUTE, add now.
- You can season but with the seasoned meat and saute, usually, it is seasoned pretty well.
- 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.
- 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.
*****Serve over mashed potatoes, noodles or rice.
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