Steak Roll-Ups

Thin-pounded round steak wrapped around a bread stuffing and braised until fall-apart tender in cream of mushroom gravy. This is old-fashioned comfort food that turns an affordable cut of beef into something that eats like a special occasion.

The stuffing is simple: cubed bread, chopped onion, celery, melted butter, parsley, poultry seasoning, salt, and pepper. Each piece of steak gets a scoop, rolled tight, and secured with a toothpick before a flour coating and a quick brown in oil. Then the roll-ups simmer covered in a mushroom soup and water sauce for a full 2 hours.

That long, slow braise is what transforms tough round steak into something you can cut with a fork. The flour coating thickens the gravy as it simmers, and the stuffing soaks up the mushroom sauce from the inside out.

Kitchen Tips

• Pound the steak to an even ⅓ inch. Thick spots resist rolling and cook unevenly during the braise.
• Secure the roll-ups tightly with toothpicks so the stuffing doesn’t escape during browning.
• Turn the roll-ups occasionally during the 2-hour simmer so they cook evenly on all sides.
• Remove the toothpicks before serving. They’re easy to forget and nobody wants that surprise.

Variations

• Add a layer of Swiss cheese inside each roll-up before the stuffing for a melty center.
• Use cream of celery soup instead of mushroom for a milder, lighter gravy.
• Substitute flank steak for round steak if you want a slightly more tender result.