Italian Stuffed Steak

Italian Stuffed Steak Made Easy that combines sandwich steaks, tomato sauce and Italian cheeses with just the right amount of spices for your enjoyment.

The second recipe, although similar, has a unique surprise ingredient that I think you will like.

Both recipes are from my dear friend's Italian restaurant.

Italian Stuffed Steak Recipe

8 Sandwich Steaks*
1 (28 oz. can) Tomato Sauce**
1 carton (16 oz.) Ricotta Cheese
1 egg
2 tablespoons grated Parmesan Cheese
1 teaspoon dry parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dry oregano leaves
pepper to taste

In a saucepan mix together tomato sauce, Parmesan Cheese, garlic powder, salt, oregano and pepper.

Let simmer on low heat while mixing other ingredients.

Meanwhile, mix Ricotta Cheese, parsley and egg together.

Cut steaks in half, crosswise, and spread cheese mixture evenly over top of each steak.

Roll steaks up and seal with toothpicks.

I use poultry trussing pins.

Pour half of the sauce mixture into a 13 x 9 x 2 inch baking pan.

Place the steaks with their seam sides down in the sauce.

Pour the remaining tomato sauce over top of the steaks.

Cover with a tight fitting lid or aluminum foil and bake 350F. for one hour.

Serve with pasta, salad and garlic bread.

Serves 4

TIPS:

*Sandwich steaks are round steaks cut in 1/8 inch thick slices.

If you prefer more meat, either place 2 steaks together before stuffing or cut (your butcher may do it for you) your round steaks into 1/4 inch thick slices.

**For stronger garlic flavor substitute garlic seasoned crushed tomatoes for the tomato sauce.

Most purchased canned Italian seasoned tomatoes contain basil and garlic.

Some contain oregano and or onions.

You can also double the spices in the above recipe.

Adjust the spices for you and your family taste.

Stuffed Club Beef Steaks

4 (1 1/2 inch) club beef steaks
1/2 lb. chopped mushrooms
1 clove garlic, minced
2 tablespoon butter
1/2 teaspoon salt

2 teaspoons Worcestershire Sauce

1 cup red wine

When you purchase your club steaks, ask your butcher to cut opening (pocket) in your steaks.

Sautee chopped onions and minced garlic in butter.

Add mushrooms, salt, Worcestershire Sauce and wine.

Simmer in a saucepan for 3-4 minutes.

Stuff mixture into steak pocket, securing the edges with toothpicks.

Broil steaks 3 inches from the heat in a very hot oven or on a charcoal grill.