Mock Duck
Yield
4 servingsPrep
30 minCook
1 hrsReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
onions
chopped |
*
|
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
mushrooms
|
*
|
| 1 | tablespoon |
butter
|
|
| ¾ | cup |
bread crumbs
|
|
| ½ | teaspoon |
savory
ried |
|
| ¼ | teaspoon |
thyme
ried |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pound |
beef, round steak
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ¾ | cup |
beef stock
prefer veal stock if possible |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
onions
chopped |
*
|
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
mushrooms
|
*
|
| 15 | ml |
butter
|
|
| 177 | ml |
bread crumbs
|
|
| 2.5 | ml |
savory
ried |
|
| 1.3 | ml |
thyme
ried |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 453.6 | g |
beef, round steak
|
|
| 15 | ml |
vegetable oil
|
|
| 177 | ml |
beef stock
prefer veal stock if possible |
|
Directions
In a skillet, cook onion, celery and mushrooms in butter until softened.
Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to moisten.
Pound meat into ¼ inch thickness.
Cut into 4 or 5 serving pieces; spread with stuffing almost to edges.
Roll up each from widest sides; secure with string.
In skillet, brown rolls in oil.
Add stock; cover and simmer for 1 hour, turning and basting occasionally, or bake in 325F oven for 1 hour.
