Braised Stuffed Shoulder Steak

Name: Braised Stuffed Shoulder Steak
Yield: Serves 6
Cuisine: British
Ingredients: 1 shoulder steak, 2 inches thick; 2 Tbsp. bacon fat; 2 Tbsp. butter; ⅓ lb. mushrooms, chopped; 2 Tbsp. meat jelly (see note); salt and pepper; salt and pepper; 1 slice day-old bread, trimmed; 2 medium onions, chopped (1 cup); 2 sprigs parsley; ½ cup dry red wine (preferably a Burgundy); ½ cup dry red wine (preferably a Burgundy); ¼ cup parsley, chopped

Preparation info

Serves
6

Difficulty
Complex

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Shoulder steak is sometimes sold as London Broil, and if it is from well-aged Choice-grade beef is often tender enough to broil. But this recipe is an unusual and pleasant change from plain broiled steak, and is a safer method when one is uncertain of the quality of the beef.

Ingredients

1 shoulder steak, 2 inches thick
2 Tbsp. bacon fat

Europe
United Kingdom
Main course
London

Method

Have the butcher butterfly the steak (split but not completely in half) or do it yourself if he looks puzzled by the request. Dry the meat thoroughly, salt and pepper it, and make the stuffing.

Melt the butter in a heavy braising pan with a lid and sauté the onions 5 minutes. Add the mushrooms and sauté another 5 minutes. Off heat, stir in the bread crumbled to fine soft crumbs, the par