Ingredients
- 2 beef round steaks, 1 pound (900 g) each
- 1 teaspoon black pepper
- ½ teaspoon salt (optional)
- 4-5 strips bacon
- 1 cup (150 g) onion, chopped
- 1 teaspoon garlic, minced
- 1 cup (100 g) celery, chopped
- 1 cup (175 g) mushrooms, chopped
- ½ cup (50 g) leeks, chopped
- 2 cups (60 g) spinach, chopped
- ½ teaspoon thyme
- 1/8 teaspoon celery seed
- 1 cup (250 ml) beef stock
How to Make It
- Pound out steaks into ¼ inch (.6 cm) thickness. Sprinkle with pepper and salt, set aside for use.
- Preheat oven to 350°F (175°C).
- Cook bacon in large skillet until crispy. Remove to paper towel and retain grease.
- In same skillet, sauté onion and garlic in bacon grease for 3–5 minutes. Add celery, mushrooms, leeks, spinach, thyme, and celery seed. Sauté for 5–8 minutes.
- Chop bacon into small pieces. Combine all filling ingredients in bowl and allow to cool slightly.
- Lay out each steak and spread mixture across surface to within an inch of the edge. Roll up to most uniform shape. Use a few toothpicks to hold roll in shape.
- Place rolls in greased baking dish and pour broth over steak. Bake for 1 hour covered.
- Remove cover and spoon stock over tops of steak. Bake uncovered for another 30 minutes.
