Monday, February 11, 2019

Stuffed Steak and Parsley Potatoes

Another magazine clipping bites the dust...this 1985 Redbook recipe, Stuffed Steak and Parsley Potatoes is “a hearty man-pleasing dinner that you can make in 30 minutes.” Serves 6


3 (1 1/2 lbs) large potatoes, cut into 1/4” thick slices
1/3 cup butter
1 medium onion, chopped
4 oz (1 1/4 cups) mushrooms, chopped
1 cup fresh bread crumbs
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
1 2lb beef Top Round steak, about 1 1/2” thick
Instant unflavored meat tenderizer
Vegetable oil
1 clove garlic
Parsley sprigs (optional)


Preheat oven to 375F. In a baking sheet with sides place sliced potatoes in a single layer, add 1/4 cup water and bake for 10 minutes on ovens lower rack. In a 10” skillet over medium heat melt 3 tablespoons butter; add onion cook 5 minutes, stirring occasionally until translucent. Add mushrooms cook 5 minutes longer. Stir in bread crumbs, parsley, salt and pepper, to taste.

With the potatoes still in the over change oven temperature to broil. Cut long horizontal slit in the side of the steak to form a pocket. With a spoon stuff the bread crumb mixture into the pocket, secure with wooden toothpicks and sprinkle with salt and pepper, to taste along with the meat tenderizer (use as label directed). Brush both sides with vegetable oil. Place the steak in a boiling pan on the top rack under the broiler. (Remember potatoes are still on the lower rack). Broil for 8-10 minutes per side, turning only once.

In a small saucepan over medium heat melt the remaining butter add the garlic and stir until golden. Remove potatoes when done and fork tender. Pour garlic mixture over potatoes, add remaining chopped parsley and a 1/4 teaspoon of salt; toss to coat. To serve: remove toothpicks and transfer steak to a serving platter with the potatoes. Garnish with parsley sprigs, if desired. Yum Yum

You’ll need a shallow baking sheet with sides to make this recipe

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