Sausage-Stuffed Steak Rolls

London broil or round steak is rolled up with sausage, peppers, breadcrumbs, and parsley, then cooked in a slow cooker or oven. Slice into savory pinwheels and serve with rich homemade gravy.

10 servings

Sliced Stuffed London Broil on a serving platter

Prep Time 20

Cook Time 9

Total Time 9 20

Ingredients

2 ½ lbs. (1134 g) London broil or tenderized round steak - (about 1/2 inch thick)
1 pound (454 g) hot or mild ground sausage - (I use breakfast sausage)
½ cup (54 g) bread crumbs - (soft or dried, seasoned or plain)
1/2-3/4 cup (80 g) chopped onions
1 (119 g) chopped red or green bell pepper
¼ cup chopped parsley
salt and pepper
2 cups (473 g) water
2 beef bouillon cubes or 2 teaspoons bouillon concentrate
1 tablespoon Kitchen Bouquet or Dale's Steak Sauce
1 bay leaf - optional

Gravy

1 cup (227 g) cold water
2 tablespoons cornstarch
meat juices leftover from cooking the steak

Instructions

Prepare the Steak: 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.
Add Filling: 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.
Roll and Secure: 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 (Optional): Brown rolls in a large skillet, if desired, but this step is not absolutely necessary.
Cook: Place in a slow cooker, a large Dutch oven, or a 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. Add 1 bay leaf to the broth.
Cook on LOW 7–8 hours or bake at 325°F for 1½–2 hours.
Make Gravy: Let rolls rest for 10-15 minutes. Remove toothpicks and slice. Whisk 2 tablespoons cornstarch (or 3 tablespoons flour into 1 cup cold water, then stir into the meat juices leftover from cooking the steak and cook until thickened. Pour the gravy over steak rolls on a serving platter or serve in a separate bowl.

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.

Nutritional Information