Stuffed Round Steak
A hearty stuffed round steak filled with savory bread crumb mixture, perfect for family dinners and special occasions, offering rich flavors and tender, flavorful meat.
Ingredients
- 5 Tbsp. butter
- 1/4 c. finely chopped onion ⓘ
- 1/4 c. finely chopped celery ⓘ
- 1 1/2 c. fine dry bread crumbs ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/4 tsp. ground sage ⓘ
- 1/4 tsp. dried thyme leaves ⓘ
- 1/8 tsp. garlic powder ⓘ
- 1 tsp. instant beef bouillon granules ⓘ
- 1/2 c. hot water ⓘ
- 1 1/2 to 2 lb. beef boneless round steak ⓘ
- 1 (10 1/2 oz.) can onion soup ⓘ
- 1/2 c. water ⓘ
Instructions
- Preheat oven to 350°F.
- In a small skillet, melt 3 tablespoons of butter.
- Add finely chopped onion and celery.
- Cook and stir over medium heat until tender.
- Transfer the cooked onion and celery to a medium mixing bowl.
- Add bread crumbs, salt, pepper, sage, thyme, and garlic powder to the bowl.
- Dissolve bouillon granules in hot water.
- Add the bouillon mixture to the crumb mixture and mix well.
- Pound the beef boneless round steak to 1/4-inch thickness.
- Spread the stuffing mixture over the steak.
- Roll up the steak and secure with toothpicks or kitchen twine.
- Place the rolled steak in a baking dish.
- Mix onion soup and water, then pour over the stuffed steak.
- Bake in the preheated oven for about 35 minutes or until the meat is tender and cooked through.
Tips & Substitutions
For added flavor, consider substituting fresh herbs for dried ones; for instance, use fresh thyme and sage if available. If you don't have beef bouillon, chicken bouillon can work in a pinch. To ensure an even bake, let the stuffed round steak rest for a few minutes after rolling before placing it in the oven. This recipe is a great choice for hearty American recipes.
Serving Suggestions
Serve the stuffed round steak with creamy mashed potatoes or a side of roasted vegetables for a balanced meal. A fresh salad with a tangy vinaigrette can also complement the rich flavors. For a cozy dinner, pair it with Mary'S Easy Shepherd'S Pie, enhancing your table with a comforting theme.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed steak in a baking dish, cover it with foil, and warm it in a 350°F oven for about 20 minutes, or until heated through. This method helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Round Steak contains roughly 593 calories, with 10g protein, 30g carbohydrates, and 48g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 2326mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of steak for this recipe?
Yes, you can use flank steak or sirloin as alternatives. Just ensure they are pounded thin for easier rolling. Adjust cooking time as needed since different cuts may vary in tenderness.
How can I make this dish ahead of time?
You can prepare the stuffed steak up to the baking stage, then cover and refrigerate it for up to 24 hours. When ready to bake, simply pour the onion soup mixture over and cook as directed, adding a few extra minutes if needed.
What can I serve with stuffed round steak?
Pair this dish with steamed green beans or buttery corn for a classic side. Consider serving with a rich beef gravy or a light salad to cut through the richness. For more delicious beef recipes, explore options like Beef Pie or Barbeque Hamburg.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).