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Mock Duck

Mock Duck recipe image
This Canadian main features Onion;chopped 1/4 teaspoon Thyme, dried, Celery;chopped -salt & pepper, Mushroom;chopped 1 lb Round steak, Butter 1 tablespoon Vegetable oil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 206.4
Description
This Canadian main features Onion;chopped 1/4 teaspoon Thyme, dried, Celery;chopped -salt & pepper, Mushroom;chopped 1 lb Round steak, Butter 1 tablespoon Vegetable oil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Onion;chopped
  • 1/4 teaspoons Thyme,dried
  • 1/2 cups Celery;chopped -salt & pepper
  • 1/2 cups Mushroom;chopped
  • 1 lbs Round steak
  • 1 tablespoons Butter
  • 1 tablespoons Vegetable oil
  • 3/4 cups Dry bread crumbs
  • 3/4 cups Beef stock
  • 1/2 teaspoons Savory,dried
Directions
  1. 1
    "Today a nonstick frypan works well, but just as in the 30s, a black cast oiron one is great, too.
  2. 2
    Thicken the gravy with flour if desired.
  3. 3
    With the prairie sloughs dried up and little snow in the winter, there were very few wild birbs in the worst years of the 30s.
  4. 4
    Stuffly, thinly pounded less-tender cuts of beef made an adequate substitute.
  5. 5
    Some books called for flank steak, other for round steak.
  6. 6
    Veal birds are similar, Rouladen, a German dish, is made with meat
  7. 7
    spread with mustard and wrapped around dill pickle spears.
  8. 8
    And in many regions of Canada, venison, moose and caribou were used in place of beef.
  9. 9
    In Newfoundland, savory seasons the stuffing and salt pork tops the meat rolls.
  10. 10
    In a skillet, cook onion, celery and mushrooms in butter until softened.
  11. 11
    Remove from
  12. 12
    heat ;
  13. 13
    stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to mositen.
  14. 14
    Pound meat into 1/4 inch thickness.
  15. 15
    Cut into 4 or 5 serving pieces; spread with stuffing almost to edges.
  16. 16
    Roll up each from widest sides; secure with string.
  17. 17
    In skillet, brown rolls in oil.
  18. 18
    Add stock;
  19. 19
    cover and
  20. 20
    simmer for 1 hour, turning and bastingf occasionally, or
  21. 21
    bake in 325F (163&# 194;°C) oven for 1 hour.
  22. 22
    MAKES: 4 or 5 servings

Nutrition Facts

Servings 4

Amount Per Serving
Calories 206.4kcal
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 2.2g12%
Cholesterol 8.1mg3%
Sodium 316.8mg14%
Total Carbohydrate 36.0g12%
Dietary Fiber 3.9g16%
Sugars 1.2g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beef, bread, butter, canadian, celerychopped, crumbs, dry, duck, frying, main, mock, mushroomchopped, oil, onionchopped, pepper, round, salt, savory,dried, simmering
Read it online: https://www.chefs-mate.com/recipe/mock-duck/