STUFFING FOR ROLLED STEAK
- 1 qt. stale bread crumbs
- 1 c. stewed tomatoes
- 1 small onion
- 1 Tb. salt
- 2 Tb. butter
- 1/4 Tb. pepper
- 1 c. hot water
Mix all together. Pile on top of the broiled steak and roll the steak so that the edges lap over each other and the dressing is completely covered. Fasten together with skewers or tie by wrapping a cord around the roll. Strips of bacon or salt pork tied to the outside or fastened with small skewers improve the flavor of the meat. Place in a roasting pan and bake in a hot oven until the steak is thoroughly baked. This will require not less than 40 minutes. Cut into slices and serve hot.
46. SKIRT STEAK.--Lying inside the ribs and extending from the second or third rib to the breast bone is a thin strip of muscle known as a skirt steak. This is removed before the ribs are cut for roasts, and, as shown in Fig. 13, is slit through the center with a long, sharp knife to form a pocket into which stuffing can be put. As a skirt steak is not expensive and has excellent flavor, it is a very desirable piece of meat.
To prepare such a steak for the table, stuff it with the stuffing given for rolled steak in Art. 45, and then fasten the edges together with skewers. Bake in a hot oven until the steak is well done. Serve hot.
47. SWISS STEAK.--Another very appetizing dish that can be made from the cheaper steaks is Swiss steak. To be most satisfactory, the steak used for this purpose should be about an inch thick.
Pound as much dry flour as possible into both sides of the steak by means of a wooden potato masher. Then brown it on both sides in a hot frying pan with some of the beef fat. When it is thoroughly browned, pour a cup of hot water over it, cover the pan tight, and remove to the back of the stove. Have just enough water on the steak and apply just enough heat to keep it simmering very slowly for about 1/2 hour. As the meat cooks, the water will form a gravy by becoming thickened with the flour that has been pounded into the steak. Serve the steak with this gravy.
48. HAMBURGER STEAK.--The tougher pieces of beef, such as the flank ends of the steak and parts of the rump, the round, and the chuck, may be ground fine by being forced through a food chopper. Such meat is very frequently combined with egg and then formed into small cakes or patties to make Hamburger steak. Besides providing a way to utilize pieces of meat that might otherwise be wasted, this dish affords variety to the diet.
HAMBURGER STEAK