EASY STUFFED LONDON BROIL WITH SAUSAGE RECIPE

PREP TIME20 mins
COOK TIME9 hrs
TOTAL TIME9 hrs 20 mins

Ingredients : 

2 ½ poundss. tenderized round steak – about 1/2 inch thick
1 pound hot or mild ground sausage – I use breakfast sausage
½ cup bread crumbs – soft or dried, seasoned or plain
1/2-3/4 cup chopped onions
1 chopped red or green bell pepper
¼ cup chopped parsley
salt and pepper
2 cups water
2 beef bouillon cubes or 2 tbsp of bouillon concentrate
1 tablespoon Kitchen Bouquet or Dale’s Steak Sauce
1 bay leaf – optional
Gravy
1 cup cold water
2 tbsp cornstarch
Meat juices leftover from cooking the steak

Instructions : 

1) Place the meat on the counter. Approximately 4-5 inches broad by 7–10 inches long, cut into parts. This is only a rough estimate.
2)With your hands, distribute the sausage evenly to the edges and layer it on top of the steak.
3) Sprinkle onions, peppers, and parsley with the bread crumbs. Add a small sprinkle of salt and pepper to finish.
4)Roll the steak up, starting at the thin end, and fasten it with toothpicks. When the steak is done, count the toothpicks so you’ll know how many to remove.
5)If preferred, brown the rolls in a large skillet, although it’s not required. Place in a covered pan, a big dutch oven (I usually use a crockpot liner), or a slow cooker.
6)Combine Kitchen Bouquet, bouillon, and water. Add to the meat.
7)Cook in a crockpot for 7-8 hours or cover and bake at 325 °F for 1-1/2 to 2 hours. When the meat is done, remove it from the oven or the slow cooker and let it rest for 10 to 15 minutes.
8)Take out the toothpicks and cut. At the same time, you create the gravy and set it aside.
Gravy
1)Combine water and cornstarch in a bowl. Add the meat’s cooking liquid to the pot. Cook while thickening and whisking well. You may need to add extra water or beef stock to the gravy if there is insufficient meat juice and it is too thick.
2) Serve over rolls with meat.