2 ½lbs.(1134g)London broil or tenderized round steak - about 1/2 inch thick
1pound(454g)hot or mild ground sausage - I use breakfast sausage
½cup(54g)bread crumbs - soft or dried, seasoned or plain
1/2-3/4cup(80g)chopped onions
1(119g)chopped red or green bell pepper
¼cupchopped parsley
salt and pepper
2cups(473g)water
2beef bouillon cubes or 2 teaspoons bouillon concentrate
1tablespoonKitchen Bouquet or Dale's Steak Sauce
1bay leaf - optional
Gravy
1cup(227g)cold water
2tablespoonscornstarch
Meat juices leftover from cooking the steak
Instructions
Lay 2 1/2 lbs. London broil or tenderized round steak out on the counter. Cut into pieces about 4-5 inches wide and 7-10 inches long. This is very approximate.
Layer 1 pound hot or mild ground sausage on top of the steak, using your hands to spread evenly to the edges.
Sprinkle with 1/2 cup bread crumbs, then 1/2-3/4 cup chopped onions, 1 chopped red or green bell pepper, and 1/4 cup chopped parsley. End with a light shower of salt and pepper.
Starting from the narrow end, roll up steak and secure with toothpicks. (Count the toothpicks so you will know how many you need to pull out after the steak is cooked.)
Brown rolls in a large skillet, if desired, but this step is not absolutely necessary. Place in a slow cooker (I always use a crockpot liner) or a large dutch oven or covered skillet.
Combine 2 cups water, 2 beef bouillon cubes or 2 teaspoons bouillon concentrate, and 1 tablespoon Kitchen Bouquet or Dale's Steak Sauce. Pour over meat. Add1 bay leaf to the broth.
Cover and place into the oven at 325˚F 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.
Gravy
Whisk 1 cup cold water and 2 tablespoons 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.
Notes
1. 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.2. If the round steak has not been tenderized or is slightly thicker than a half-inch, pound it with a meat tenderizer mallet.