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.
- 2½ lbs. tenderized round steak
- 1 pound hot or mild sausage
- ½ cup bread crumbs, soft or seasoned.
- chopped onions
- red or green bell peppers
- chopped parsley
- salt and pepper
- 2 cups water
- 2 beef bouillon cubes
- 1 tablespoon Kitchen Bouquet or Dale’s Steak Sauce
- bay leaf (optional)
- 1-2 cups cold water
- 1-2 tablespoons cornstarch
- Layer next six ingredients on top of steak in order given spreading each evenly to the edges.
- Roll up steak and secure with toothpicks. (Count them so you will know how many you need to pull out after steak is cooked. Can you imagine how embarassing it is to have your guest pull a toothpick out of their food? Unfortunately, I don’t have to imagine very hard.)
- Pour 1 tablespoon oil in large pot and brown rolls. Add water and remaining seasonings.
- Place in oven at 350 degrees for 2-3 hours or place in crockpot for 7-8 hours.
- Remove toothpicks and slice. Set aside while you make gravy.
- Whisk water and cornstarch together. Exact amounts depend on how much liquid remains after cooking meat and how much gravy you want. Whisk well and cook until thickened.
- Serve with steak rolls.