By Tim H. Martin
• 6-10 tenderized beef or venison steaks — *In some places, they’re called cube steaks, but this doesn’t mean to cut into cubes! The pounded or tenderized meat should be roughly hand-sized, approximately 1/2 inch thick and large enough to roll with stuffing.
• 8 oz. Stovetop Stuffing
• 32 oz. beef broth
• 1-2 tablespoons cornstarch
• 1 1/2 -2 cups mushrooms (optional)
• 1 medium onion, chopped (about 2 cups)
• 2-3 cloves garlic, minced
• 2-3 tablespoons Kitchen Bouquet Browning Sauce (or Worcestershire sauce)
• Kosher salt, to taste
• Black pepper, to taste
• Baker’s string or toothpicks
• Parsley, chopped, for garnish (optional)
Directions:
In a large, covered roasting pan, add beef broth, salt, pepper, onions, garlic, mushrooms and Kitchen Bouquet Browning Sauce. Dissolve cornstarch in about 1/2 cup beef broth and stir into the pan. Next, prepare stuffing a little drier than the package suggests, so it will bind well in a spreadable consistency. Dredge steaks in flour seasoned with salt and pepper, and spread a thin layer of stuffing on them. Starting from the largest end, roll steaks tightly and secure ends with string or toothpicks. Nestle the steaks in the roasting pan, cover and cook for about 2 hours at 350 degrees, or until you can omit a knife from the place setting. Garnish with chopped parsley and serve with mashed potatoes, biscuits and vegetables. Deb says, don’t forget to remove toothpicks at serving time, and that a pack of onion soup mix works well in lieu of onions, garlic and seasonings.
Author’s Note by Tim H. Martin:
This is one of those ancient country recipes that you’ll rarely find in writing. After researching dozens of old church cookbooks, I’ve come to the conclusion that it’s so simple, our grandmothers didn’t feel the need to keep a recipe. But here it is, a true American treasure captured on paper for you to tinker with and make your own.
On another note, this was the meal served the evening I took my best whitetail buck to date, a 186-inch Ohio monster. Pinwheel steaks have since become a traditional celebratory meal in my household — that is, when I’m not on a diet.
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