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STUFFED STEAK PARSLEY POTATOES 3 large potatoes, cut 1/4-inch thick, sliced 1/3 c. butter or margarine 1 medium size onion, chopped (3/4 c.) 4 oz. mushrooms (1 1/4 c.) 1 c. fresh bread crumbs 1/4 c. fresh parsley salt and pepper 1 (2 lb.) beef top round steak (1 1/2-inches thick) instant unflavored meat tenderizer 1 clove garlic parsley sprigs (optional) Heat oven to 375 degrees. Place potatoes in single layer in jellyroll pan and add 1/4 cup water. Bake 10 minutes on lower oven shelf. In 10-inch skillet, melt 3 tablespoons butter. Add onion; cook 5 minutes. Stir until translucent. Add mushrooms; cook 5 minutes longer. Stir in bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase heat in oven to broil. Cut slit in side of steak to form a pocket. Stuff steak with bread stuffing and secure with wooden picks. Sprinkle steak with salt and pepper. Use tenderizer as label directs. Brush both sides with oil. Place steak in broiler pan and bake until tender. In small saucepan, heat rest of butter and garlic until golden. Pour over potatoes. Serve steak on platter with potatoes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |