Outstanding flavor—this one will catch your fancy
Original recipe yields
6–8 servings
Cooking day instructions
Have your butcher cut a “pocket” in the steak. Sprinkle steak with tenderizer on both sides and inside pocket. (This is very important, especially if using round steak. Sirloin steak is much more tender.) Trim and seed bell pepper, cut into strips, and cook 5 minutes in boiling, salted water; reserve. Cook bacon until limp; drain off drippings and reserve. Stuff steak with bacon, onions, and peppers. Skewer pocket shut using wooden toothpicks inserted at an angle.
Sauté steak in reserved bacon drippings (or if you prefer, use vegetable oil) until both sides are evenly browned. Allow steak to cool.
In another pan, melt butter; add brown sugar and stir until it bubbles. Add vinegar, salt, bay leaves, and tomato sauce and mix well. Cool sauce.
Wrap steak in plastic wrap and seal. Freeze, using freezer bag method. Freeze sauce separately in smaller bag, using freezer bag method. (Label clearly, keeping steak and sauce together in freezer.)
Serving day instructions
Thaw steak and sauce completely. Preheat oven to 325 degrees. Place steak in 9x13 baking dish and pour sauce over meat. Bake 1¾–2 hours or until meat is tender. Slice across grain to serve.
Hints
As a courtesy to their customers, most supermarket meat departments cut pockets or tenderize meats upon request. Be sure to give them time to do so.
Instead of using unseasoned meat tenderizer (when using round steak or a less lean cut), have the butcher tenderize the meat for you. Don’t worry that the meat appears to have small holes in it; the stuffing will stay intact just fine.