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Simmering Stuffed Rolled-Up Round Steak With Crawfish Corn Saute

Simmering Stuffed Rolled-Up Round Steak with Crawfish Corn Saute

SIMMERING STUFFED ROLLED-UP ROUND STEAK WITH CRAWFISH CORN SAUTE
CORN SAUTE:
CORN SAUTE
3 ears fresh corn, cut off cob
1/2 of red, yellow, orange, green bell pepper -diced
1/2 red onion -thin slices
1/2 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
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.
For this recipe I used crawfish.
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

  1. Take the steak and lay flat and mix the corn saute with breadcrumbs and spread the mixture all over one side of the steak.
  2. From the small end, begin to roll the steak like jellyroll fashion. Try to get it as tight as possible. Secure with kitchen string.
  3. 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.
  4. 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.
  5. Take the meat out of pot when all sides are browned and put aside. Drain off excess oil.
    GRAVY:
    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
    ****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.
  6. 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.
  7. In a bowl, combine the mushroom soup, Rotel, mushroom steak sauce and packet of brown gravy mix. Mix until well blended.
  8. Add to the onion mixture. Mix well.
  9. Add the wine, broth and water. Mix well.
  10. If you have the extra CORN SAUTE, add now.
  11. You can season but with the seasoned meat and saute, usually, it is seasoned pretty well.
  12. 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.
  13. Remove from oven, take out the roll and remove string and slice away.
    *Serve over mashed potatoes, noodles or rice.
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