Steak Birds

11 ingredients
4 steps

Ingredients

  • 1 cup chopped pecans
  • 1 tablespoon finely chopped onion
  • 1/3 cup butter or margarine, melted
  • 2 cups soft breadcrumbs
  • 1/3 cup water
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 (1-pound) breakfast steak, cut into 8 very thin slices
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth

Directions

  1. 1
    Saute pecans and onion in butter in a small skillet over low heat until onion is tender. Combine sauteed pecans and onion with breadcrumbs, water, 1/2 teaspoon salt, and 1/8 teaspoon pepper; mix well.
  2. 2
    Place 2 tablespoons stuffing on each piece of steak. Roll up each piece jellyroll fashion and secure with wooden picks. Place steak rolls on a well-greased rack in a shallow roasting pan. Bake at 350° for 25 minutes. Set aside.
  3. 3
    Heat oil in a medium saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add beef broth; cook over medium heat, stirring constantly, until thickened and bubbly.
  4. 4
    Add remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; stir well. Pour gravy over steak rolls to serve.

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