Beefy Sausage-Filled Pinwheels

beefy pinwheels post 4

Do you still cook Sunday dinner?  Does anybody out there cook Sunday dinner anymore?  Did you grow up in a home where Mom put lunch in the oven before you went to church? If so, do you miss it? (We called the noon meal “dinner” on the farm. Guess I should call it “Sunday lunch.”)

These beautiful beefy pinwheels remind me of a perfect Sunday dinner.  Put them in the oven for 2 or 3 hours and the house will smell fabulous when you walk in the door from church.  Put them in the crockpot before you go to work and experience a sensory delight more therapeutic than aromatherapy after a hard day at work.

They are showy without a lot of fuss.  Mildly spicy without scaring away the grandparents.  They can be served naked, with gravy or just the rich broth remaining in the pan after they cook. Whip up some mashed potatoes and ring the dinner bell.

Beefy Sausage-Filled Pinwheels
 
Round steak with seasoned sausage rolled into and baked in rich, brown gravy
Author:
Recipe type: Entree
Ingredients
  • 2½ lbs. tenderized round steak, about ½ inch thick
  • 1 pound hot or mild sausage
  • ½ cup bread crumbs, soft or seasoned.
  • ½-1 cup chopped onions (I like frozen)
  • 1 chopped red or green bell pepper
  • ¼ cup chopped parsley
  • salt and pepper
  • 2 cups water
  • 2 beef bouillon cubes
  • 1 tablespoon Kitchen Bouquet or Dale’s Steak Sauce
  • bay leaf (optional)
Gravy
  • 1-2 cups cold water
  • 1-2 tablespoons cornstarch
  • Meat juices left over from cooking meat
Instructions
  1. Lay steak out on the counter. Cut in pieces about 4-5 inches wide and 7-10 inches long. This is very approximate.
  2. Layer sausage on top of steak using your hands to spread evenly to the edges.
  3. Sprinkle with bread crumbs, then onions, peppers, parsley. End with a light shower of salt and pepper.
  4. Starting from narrow end, roll up steak and secure with toothpicks. (Count them so you will know how many you need to pull out after steak is cooked.)
  5. Pour 1 tablespoon oil in large pot and brown rolls. Add water and remaining seasonings.
  6. Place in oven at 350 degrees for 2-3 hours or place in crockpot for 7-8 hours.
  7. Remove toothpicks and slice. Set aside while you make gravy.
Gravy
  1. Whisk water and cornstarch together. Add juice from pot the meat was cooked in. Whisk well and cook until thickened. If there is not enough meat juice and gravy is too thick, you may have to add more water or beef broth to get a gravy-like consistency.
  2. Serve over steak rolls.
Notes
Alternate method for the gravy: Use a brown gravy mix from the store if you are not confident about your gravy making skills. Use the juice from the cooked meat instead of water as called for on the package.

 Related Posts:

Simple Pot Roast

Deviled Swiss Roast

Bacon-Wrapped Meatloaf

 

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{ 9 comments… read them below or add one }

the Provident Woman October 1, 2009 at 1:57 pm

Man, I’m so hungry right now.

Reply

Sis October 1, 2009 at 8:25 pm

Swiss Steak with mashed potatoes

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Jeff October 2, 2009 at 8:38 am

Oh do I miss Sunday dinners – they are fond memories….. It seems that we are so busy these days that it often gets pushed to the side which is something that I need to think about.

This looks delicious – meat, meat and gravy – YUM – and I’ll bet the aroma is amazing. This recipe is going into the “Slow Cooker” file……

Thanks for sharing another great idea!

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Steve October 3, 2009 at 12:11 am

Fried chicken and mashed potatoes! My Mom makes the best of both!!!

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COZY KITCHEN BY THE SEA October 3, 2009 at 8:50 pm

ROMAINE,
I’M SO HAPPY YOU MADE THE CHOWDER AND LIKE IT AS MUCH AS I DO !

yES, i STILL COOK SUNDAY DINNERS.
I’M VERY TRADITIONAL THAT WAY !
I WANT MY CHILDREN TO REMEMBER THAT …ALWAYS :)

Reply

Susie October 3, 2009 at 10:02 pm

These are great, and I enjoy them every time you make them! Yum!

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Sue Jones October 3, 2009 at 10:49 pm

My best friend’s Mom made a tender fall-apart roast. In Louisiana, we ate more rice than potatoes, so one of my favorite meals was as a guest at their house, eating “stringy meat” (it was a great compliment), white rice and gravy, and red jello. I went to visit her this past spring, and she made this meal for Saturday lunch, just for me. What a treat!

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Sandy November 8, 2010 at 9:00 pm

Paula,
I started making this this last night and left instructions when to put it in the oven this afternoon. When I came home from work my house had the best aroma!!! I noticed my mom having seconds after I told her it was your recipe. I have great memories of the first time I ever ate it. A talented cook fixed it for me a week or so after surgery. What a blessing. This might be my favorite recipe next to my Swedish apple pie. Keep them coming.

Reply

Darth Sledgehammer February 18, 2013 at 9:42 am

Guess I can’t eat nor make these since I don’t attend church. Oh well. Lots of other great recipes that don’t require church, right? ;)

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