The name of the recipe is stuffed steak but the beauty of this dish is you can make it with cheaper cuts of beef too.

This is actually a recipe that my mother made for us years ago as one of our Sunday dinners.

When I was younger most families could only afford a roast or main meat dish one day a week.

We would have roast potatoes, mashed potatoes and three vegetables with the stuffed steak.

Mum could only afford Round Steak most of the time but occasionally she made it with strip loin or sirloin steak.

The better the meat the better the taste, but it is still really delicious when it is made with round steak. This is because the meat is cooked slowly and surrounded with stuffing.

It cooks with the juices mixed in with the onions and herbs.

The meat falls apart on the fork and has a distinctive taste.

I learnt a lot from my mother when I was younger and now I enjoy some really great homemade cooked dinners because of all her wonderful inventive recipes.

Here I am going to share with you one of my favorite main meals. I have given a step by step guide and included all my own photos as I prepared this meal.

When I am looking at a new recipe I find it a lot easier to follow the instructions when the writer has included their own photographs.

Recipe for Homemade Stuffed Steak, with roast potatoes, mash, cauliflower cheese and vegetables.

Ingredients for stuffed steak
Source: L.M.Reid
Ingredients for three servings of Stuffed Steak Dinner

Three large pieces of round, striploin or sirloin steak
Two large onions
Two medium tomatoes
Loaf of white bread
Parsley and mixed herbs
Oil
Six large potatoes
Carrots, Sprouts and Cauliflower
Small portion of cheese and milk
Tin foil/baking foil
Make the homemade stuffing

Break up the bread in to small pieces. I used a small blender which is perfect for making breadcrumbs. Add the pieces of bread to the blender and turn into breadcrumbs.
Add the parsley. Fresh is best for taste but if you are unable to buy this then use the dried parsley. I would use a full jar for a loaf of bread, It is all down to your preferred taste though. You can add a little more or less.
Add the mixed herbs. I only add a tablespoon of these. But my sister adds the full jar. So it is up to you but if you are making stuffing for the first time I would be cautious and add less .
Peal and cut up the onions into very small pieces.
Add a little oil to a pot and add the onions. If the pot is small you can do this in two stages.
Stir until the onions are moist and a little brown.
Make a hole in the middle of the breadcrumbs and throw the onions into the dish.
Cut up and slice the tomatoes into small pieces and add to the pot to heat. These only need about half a minute because you do not want them to go into mush. Add the tomatoes to the breadcrumbs and onions.
Stir the ingredients together with a spoon. Mix in well making sure you have got to the breadcrumbs at the end of the bowl.

Add a large piece of tin foil to the baking dish.
Make sure you leave enough on either side so that you can fold it over the dish and seal.
It is best to have a dish that is big enough so you can put the steak pieces flat on top of the stuffing.
Preparing the steak

Run the steak under the tap water and dry with a paper towel.

Add a teaspoon of oil to a pan and seal the meat.

Cook on both sides until the steak is sealed and brown. This only takes about twenty seconds on both sides. The reason this is done is to keep most of the meat juices from escaping into the stuffing. You do not want dry and tough steak.

I do not like eating the fat that is on the steak. But at this stage I leave it on the meat. There are two reasons for this. The juices and flavour from the fat can mix with the stuffing and it is so much easier to remove the fat once it is cooked.

If you have someone who likes eating this part of the steak then all the better.

Add a layer of stuffing to the bottom of the roasting dish, approximately one inch. Some of the meat juices will collect here and you can later mix this part of the stuffing with the rest.
Add the steak on top of the small amount of stuffing.
Then add the remainder of the stuffing on top of the meat. This will cover the whole dish.
Wrap over the tin foil and seal.
Put the stuffed steak dish into a preheated oven.
After ten minutes turn the oven temperature to 180 degrees centigrade or equivalent settings.
Cook for one and half hours.
Remove the dish and take out the steak and put on a plate. This is the time to remove any fat you do not want. It will fall off the meat. I let this go cold and then cut it up into tiny pieces. The birds love it!
Using a large spoon mix in the stuffing by taking the bottom part which is moist and adding the higher drier part.
Put the steak back into the dish. Cover the meat with the stuffing.
Leave the tin foil off the stuffing this time and put back in the oven for a further half hour.
The cooking time depends on the amount of steak and the cooker you use. The times above are approximate.

Take the dish out and test the steak, if the knife slides through it immediately then the stuffed steak is ready. If the meat feels hard then cook for another ten minutes.