Stuffed Shoulder Steak Rolls

Name: Stuffed Shoulder Steak Rolls
Yield: Yield: 4 servings.
Ingredients: dash freshly ground black pepper; 4 shoulder steaks, ¼ inch thick (2 lb/1 kg); salt, freshly ground black pepper and paprika to taste; salt, freshly ground black pepper and paprika to taste; 2 eggs (or 1 egg plus 2 egg whites); 2 eggs (or 1 egg plus 2 egg whites); 2 Tbsp water; ¾ tsp salt; ¾ cup red wine (part chicken broth may be used); salt, freshly ground black pepper and paprika to taste; ¼ cup potato starch; 2 to 3 Tbsp oil; ¾ cup red wine (part chicken broth may be used); 2 eggs (or 1 egg plus 2 egg whites); 1 cup matzo meal; 1 large carrot, cut in chunks; 1 stalk celery, cut in chunks; 1 cup mushrooms; 1 Tbsp oil; 2 medium onions, quartered

Preparation info

Yield:
4
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

Stuffing

2 medium onions, quartered
1 Tbsp oil
1 cup

Main course

Method

Preheat oven to 350°F.

For stuffing: Coarsely chop onions on the steel blade, using quick on/off pulses. Heat oil in large nonstick skillet on medium heat. Add onions and sauté for 5 minutes. Process mushrooms with 3 or 4 quick on/offs. Add to onions and sauté 2 to 3 minutes lo