| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef Top Sirloin Steak (boneless), cut 2" thick |
| 1 1/2 |
c |
Whole, fresh cranberries coarsely chopped |
| 1 1/2 |
c |
Chopped pecans |
| 1/2 |
c |
Fresh parsley, chopped |
| 3 |
tb |
Brown sugar |
| 1 1/2 |
tb |
Worcestershire Sauce |
INSTRUCTIONS
STUFFING
Stir together the stuffing ingredients. Cut a slit through center of roast
to within 1/2 inch of edges to create a pocket to hold stuffing. Stuff the
steak with three-quarters of the cranberry mixture and toothpick the open
edge closed. Spread the remaining mixture and juices over the top of the
roast. Sprinkle with pepper if desired. Roast sirloin on a rack in a
roasting pan in a 350 degree F oven for one hour or 20 min. per pound. Let
stand 10-15 min. before carving into 1/2-inch thick slices.
Serve with Baked Sweet Potatoes, Peas with Mushrooms and Corn Bread. Serves
8 to 10.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council
~- http://www.txbeef.org
Posted to MM-Recipes Digest by Steve Zielinski <stevez@ripco.com> on Sep
15, 1998
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