Eggplant-Stuffed Round Steak
Ingredients
- 1 (2 1/2-lb.) round steak, sliced in half
- 1 tsp. black pepper
- 1 tsp. seasoned salt
- 1 onion, sliced into rings
- 1 box seasoned stuffing mix, prepared
- 1 eggplant, peeled and sliced into rings
- 2 cups ready-made Alfredo sauce
Instructions
Serves 4-6
Layering vegetables, meats, seasonings and, in this case, a stuffing, works well in a slow cooker. As the ingredients simmer, the flavor is distributed throughout.
Taking this dish out of the cooker requires a bit of attention. Use a large spatula to scoop underneath the round steak and have a platter ready. Slice individual portions when ready.
1. Place half of the round steak as the base in bottom of slow cooker. Sprinkle pepper and seasoned salt over meat. The idea is to have a steak large enough to just about cover the bottom of the cooker and support the next layer.
2. Layer with half of the onion slices, half of stuffing mix and half of eggplant slices. Top with the second piece of round steak and repeat layers.
3. Pour Alfredo sauce over all. Cook on low for 6 to 8 hours. To remove, slide a large spatula under all and remove to platter. Slice and serve
Source: The Advocate - Baton Rouge
Layering vegetables, meats, seasonings and, in this case, a stuffing, works well in a slow cooker. As the ingredients simmer, the flavor is distributed throughout.
Taking this dish out of the cooker requires a bit of attention. Use a large spatula to scoop underneath the round steak and have a platter ready. Slice individual portions when ready.
1. Place half of the round steak as the base in bottom of slow cooker. Sprinkle pepper and seasoned salt over meat. The idea is to have a steak large enough to just about cover the bottom of the cooker and support the next layer.
2. Layer with half of the onion slices, half of stuffing mix and half of eggplant slices. Top with the second piece of round steak and repeat layers.
3. Pour Alfredo sauce over all. Cook on low for 6 to 8 hours. To remove, slide a large spatula under all and remove to platter. Slice and serve
Source: The Advocate - Baton Rouge
Recipe Info
Views
402
Rating
Date
January 12, 2006
Categories
Beef Pork and Lamb
Crockpot