Stuffed Beef Steak Strogonoff

Stuffed Beef Steak Strogonoff  -  Bariatric Friendly. 

For Large meals place in baking Pan

                                                     

2-3 Servings  

 or for Large meals usually 2 slices of ham and cheese for each steak.

Meat Ingredients
Beef Round Top Steak Boneless -  2 Giant Size
or Vension Steak  or ( 1/2 steak  per person)
4 Slices of Virginia Ham  (2 slices ham to cover meat)
4 Slices of  Munster Cheese  (2 Slices cheese to cover meat)
Pepperoni chopped  Hormel (2 - 3 pieces per steak )
ToothPicks 2 per each

 Cream  Sauce Ingredients

To prepare for larger meals. 

I used 1 can of beef broth to 1/2 - 3/4 container of small Heavy cream shown. 

You want the cream sauce to stay a light color beige so don't use too much cream. 

1ST PREPARE THE MEAT.                

Prepare Meat

Place toothpicks on open side of steak to hold closed.

Prepare all your steak before you start sauteing

Lightly Oil Pan and Sear both sides of Steak
adding Salt, Pepper and Garlic powder to top.

Place meat in baking pan to cool off a little, so you can slice them. Prepare the Stronganoff Cream Sauce first.
You will be using the run off juices from the steak in the pan by adding it to the Stroganoff Cream sauce once it is prepared. 

Prep the Strogonoff Cream Sauce 

From the same pan you seared the meat in(using the juices that are in there)

• Add 2 TBS butter and sliced Garlic. cook until lightly golden.  (can add more olive oil if needed)
• Add Sliced Mushroom. Saute for 1 minute.  Add another TBS butter . Season with garlic powder and blk pepper.
• Add 1/4 cup Marsala wine, Saute for another minute. keep stirring. 
• 1/4 Cup Heavy Cream and 1/4 cup Beef Broth. Mix and cook for 30 seconds
• Add in grated Cheese, stirring constantly for about 30 seconds.
• Shut off and remove from hot surface.       

Last step in Meal.
Take the Seared Rolled Steak and place on cutting board.
(NOTE: STEAK WILL STILL BE RAW.) 
Slice Steak and place back in pan or frying pan. Whichever, can fit all the meat and Stroganoff Cream Sauce.



Place the Strogonoff Cream Sauce on top.
Cook for 3-5 minutes on stove top in frying pan or
For larger meals in baking pan.
on 400 covered for 5 -10 minutes. Then uncover for 2-3 minutes on broil to get crispy.

        

Can be served with Egg Noodles.

  I made this recipe with Vension meat.
From the happy grin on my husbands face, I can say
he likes it.

this meat was very tender and not gamie at all.
You can also rinse the venison in cold water and then soak
it in a bowl with milk for a day. then rinse off and use.
Milk takes the gamie flavor out.

Beef or Vension Stew

3 lbs of Top Round Beef or Vension. 

 Cut up into 2 x 3 pieces.

2 cups of flour - mix in a pinch of Salt, Pepper and Garlic.

Olive Oil - enough for cooking meat. about 1/2 cup or less.

1/2 medium onion chopped finely.

Small bag of small carrots

Buy Celery with their leaves on them you will need

6 stalks cut up and 1/4 cup of  Leaves - Chopped up.

1/2 bag of Potatoes - washed and cut up.

2 cans of beef broth

1 jar of  Heinz Home Style Gravy "Bistro Au Jus"

2 packages of Beef Stew Seasoning Mix.          (picture of package below)

1/4 Tsp of pepper and garlic.  (Salt optional must taste to see if needed. )

Orzo  Pasta 1 package or Rice. Cook separately.

1.  Flour all meat. 

2.  Heat up some Olive Oil and Sautee a little bit at

     a time onions and beef with a pinch of Salt,

     Pepper and Garlic.

3.  Cook beef just to brown each side. 

4.  Then place in a deep Sauce pot. 

5.  Keep sauteeing onions and beef until                   
     all are done.



6.   Add 2 Packages of Beef Stew Seasoning Mix,

     1 can of Heinz Home Style Gravy                  

     "Bistro Au Jus"
     2 cans of beef broth and
     only the Celery leaves.
Stir well.

7.   Add a little bit of water if

    the Broths didn't cover all the meat .

8.  Bring to a boil for 15 minutes.

9.  Add in carrots and celery. Add water just to 
     cover the veggies. Bring to boil and
      Cook for 5 minutes.

10.  Add red potatoes and Stew is ready when  potatoes are done.

11.  Cook Orzo pasta or Rice. Strain water out and place in bowl.  Pour some broth from the beef Stew

on top of Orzo or Rice. Place Stew in another dish.  Keep Orzo or rice separate from the beef Stew until you put it in there individual dishes otherwise the rice or Orzo will dry up the liquid from the stew.



Olivia having fun eating Stew!