Beefsteak Rolled
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Spread a layer of turkey dressing over the round steak.
Starting at one end, carefully roll the steak and tie it to keep its shape.
Bake and serve
Bake in the oven, basting often.
Make a gravy from the drippings and pour it around the meat when ready to serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Round steak
- Forms the main body of the roll and provides the meat that is cooked and sliced.
- Dressing
- Adds moisture and flavour to the inside of the roll as it cooks.
- Drippings
- Carry concentrated meat flavour and form the base of the gravy.
The step that matters
Rolling and tying the steak. A tight, even roll with secure ties keeps the dressing inside during baking and helps the roll hold a neat shape for slicing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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