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, 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)
- 1-2 cups cold water
- 1-2 tablespoons cornstarch
- Meat juices left over from cooking meat
- Lay steak out on the counter. Cut in pieces about 4-5 inches wide and 7-10 inches long. This is very approximate.
- Layer sausage on top of steak using your hands to spread evenly to the edges.
- Sprinkle with bread crumbs, then onions, peppers, parsley. End with a light shower of salt and pepper.
- 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.)
- 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. 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.
- Serve over steak rolls.