- 1 1/2 lb. boneless moose round steak or (substitute), cut into 6 serving size pieces, pounded to 1/4 inch thickness
- 1/4 cup margarine or butter
- 3 tablespoons all purpose flour
- 1/4 teaspoon salt 1/4 teaspoon pepper
- 1 1/4 cups beef broth
- 1 clove garlic, minced
- 6 oz. fresh mushrooms, sliced (about 2 cups)
- 1/3 cup dry red wine
Stuffing:
5 slices of bacon, chopped
2 cups unseasoned dry bread crumbs
1/3 cup margarine or butter, melted
1/3 cup chopped onion
3/4 teaspoon dried summer savory
Heat oven to 350 F. In 10 inch skillet, cook bacon over medium heat until brown and crisp. Drain, reserving 2 tablespoons drippings. In medium mixing bowl, combine bacon bacon and remaining stuffing ingredients. Spoon about 1/3 cup stuffing down center of each steak. Starting with shorter side, roll up steaks jelly roll style. Secure roulades with wooden picks. In same skillet, heat reserved drippings over medium heat. Add roulades. Cook for 4 to 6 minutes, or until browned on all sides. Arrange roulades in 12 x 8 inch baking dish. Set aside. In same skillet, melt 1/4 cup margarine over medium heat. Stir in flour, salt and pepper. Blend in broth and garlic. Reduce heat to medium - low. Cook for 3 to 5 minutes, or until mixture thickens and bubbles, stirring constantly. Stir in mushrooms and wine. Spoon gravy over roulades. Cover with foil. Bake for 50 minutes to 1 hour, or until meat is tender. Remove and discard wooden picks before serving. Serve with hot cooked pasta, if desired.
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