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Prepare the stuffing according to package directions.
Place a 1/4 cup (more on larger steak) of stuffing on each steak and spread evenly, but not quite to the edges.
Roll up steak.
Tie up each roll with cotton cord or string, making sure to go around the open ends.
Brown rolls in Dutch oven or deep pot in a bit of olive oil.
Add onion, tomatoes, and oregano. Bring to a boil. Cover and simmer until the meat is fork tender, approximately 25 - 30 minutes.
Remove the string. Serve with your favorite salad and vegetable.
Sprinkle cubed steaks with salt and pepper. Combine bread stuffing, water, and melted butter in bowl. Stir to mix well.
Spread stuffing thinly on each minute steak, and roll up. Tie with clean white string.
Heat drippings with garlic in heavy frying pan with tight fitting cover. Brown beef rolls a few at a time, on all sides. Pour off any excess fat. Return rolls to pan.
Add tomato sauce mixed with ground cloves. Cover tightly; bring to boiling, reduce heat; simmer 1 hour. Cut away strings before serving.
By Robin from Washington, IA