Sunday Steak Roll
Sunday Steak Roll
Last night we enjoyed our favorite meal!!! Every family has their Sunday favorite and this is ours. My mother used to make it often while I was growing up and I have continued the tradition. It isn’t difficult to make, however it takes 1 1/2 hours to braise, which makes it perfect for Sundays. Picture the extended family gathered at the house, some watching sports, some playing sports, and others talking about sports (I’m picturing our house). This meal is ideal for those gatherings, because while it cooks, you can actually spend time with your family. Depending on the size of your family, you may have to double the recipe.
- 2 pounds flank steak
- 2 cups soft white bread cubes
- 2 cans tomato sauce
- 1/4 cup chopped onion
- 1/2 cup (divided) drippings or canola oil
- 2 tablespoons chopped parsley (or 1 tablespoon dried)
- 1/2 cup water
- 1/4 cup bottled French dressing
- salt and pepper
- 1 tablespoons chopped thyme (or 1/2 tablespoon dried)
Score surface of steak and brush with French dressing. Set aside
In large skillet (with lid) heat about 1/4 cup drippings (or oil) over medium heat, add onions and cook about 5 minutes until soft.
Increase to medium high, add bread cubes & parsley and cook until browned, about 10-12 minutes.
Spread bread mixture evenly on the steak pressing it into the steak.
Tightly roll while keeping as much of the bread mixture in the steak as you roll.
Tie with string.
Heat remaining drippings over medium high heat and add steak roll to pan.
Brown on all sides, about 10 minutes.
In separate bowl, combine tomato sauce, water, pepper, salt and thyme.
Pour over steak. Bring pan to boil.
Cover, reduce heat and simmer for 1 1/2 hours.
Carefully take steak from pan and keep the stuffing from falling out. Remove all strings.
Slice the steak roll in about 2″ slices.
Serve over rice, spooning the sauce over the steak and rice.