STUFFED STEAK PARSLEY POTATOES|
3 large potatoes, cut 1/4-inch
1/3 c. butter or margarine
1 medium size onion, chopped
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
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.
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