My younger son and daughter-in-law cannot recall a time when they didn’t know each other. Feels a little weird to me as I often think about my own life in terms of before-I-met-my-husband and after-I met-my husband.
We have gone to church with the very special Fisher family for somewhere around 30 years. I remember joining them for dinner after church one Sunday night at Taco Bueno when they first moved to Arlington from Oklahoma. At the time, their daughter was in or around first grade. Little did I know she would one day marry my son. That blessed event is just one of a multitude of reasons to take your kids to church. Agreed?
Since the marriage, we have celebrated many holidays and birthdays with the Fishers, most including our aging parents which adds a certain dimension. If you are nodding, perhaps you understand how things change as our relatives age–the logistical problems, the challenge of making interesting conversation, and even trying to play games during the napping hour.
On the flip side, we now share two granddaughters with the Fishers. Bridget, the newest one, is pictured below at 3 weeks of age. (I had to find some excuse to show off that amazing smile.) Come to think of it, we still have logistical problems (high chairs), the challenge of making conversation (baby talk?), and conflicts with the napping hour. But it’s all joy!
We also share a love for this recipe as it has graced our celebratory dining table multiple times. In fact, this is the second appearance on this blog as the first time around was rather unremarkable, photographically speaking. These Steak and Sausage pinwheels deserve better.
You will be put to a fair amount of trouble to assemble this recipe although less so the more often you make them. But once you put the Steak and Sausage Pinwheels into your slow cooker or oven, you are free to carry on with your life for awhile. About 15 minutes before dinnertime, remove the toothpicks, slice the steak rolls, and stir together some gravy. Bring on the mashed potatoes for an unforgettable feast.
- 2½ lbs. tenderized round steak, about ½ inch thick
- 1 pound hot or mild ground sausage (I use breakfast sausage)
- ½ cup bread crumbs, soft or dried, seasoned or plain
- ½-3/4 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 or 2 teaspoons bouillon concentrate
- 1 tablespoon Kitchen Bouquet or Dale's Steak Sauce
- bay leaf (optional)
- 1 cups cold water
- 2 tablespoons cornstarch
- Meat juices left over from cooking meat
- Lay steak out on the counter. Cut into 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, and parsley. End with a light shower of salt and pepper.
- Starting from narrow end, roll up steak and secure with toothpicks. (Count the toothpicks so you will know how many you need to pull out after steak is cooked.)
- Brown rolls in a large skillet, if desired, but this step is not absolutely necessary. Place in a crockpot (I always use a crock pot liner) or a large dutch oven or covered skillet.
- Combine water, bouillon, and Kitchen Bouquet. Pour over meat.
- Cover and place in oven at 325 degrees for 1-1/2 to 2 hours or cook in a crockpot for 7-8 hours. When tender, remove meat from oven or crockpot and allow to rest for 10-15 minutes.
- Remove toothpicks and slice. Set aside while you make gravy.
- Whisk water and cornstarch together. Add to 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.
2. If the round steak has not been tenderized or is slightly thicker than a half inch, pound it with a meat tenderizer mallet.