I’m spending a lot of time outdoors, trying to keep up with the vines, gardens, mowing and weeds. It is nice to have help with dinner, and my slow cooker comes in handy.

Stuffed Round Steak with Wine Sauce
1/2 c. onion, small diced
1/2 c. Kalamata olives, chopped
1/2 c. mushrooms, chopped
1/4 c. Parmesan cheese
1-1/2 c. bread crumbs
1/4 c. water
1-1/2 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried oregano
1-1/2 lb. round steak, tenderized
1/4 c. dry red wine
1/2 c. beef broth
Salt and pepper

Sauté onion, olives and mushrooms until tender. In a small bowl, combine vegetables, cheese, bread crumbs, water and herbs.

The last time we had a steer processed for meat, the processor tenderized a few of the steaks. So I chose one of those that was about 10×16 inches and 1/4-inch thick. Lay the steak flat on a cutting board and lightly season with salt and pepper. The cheese and olives are salty, so don’t over season. Spread the stuffing over the steak. Roll up the meat starting from the short end, like a jellyroll.

Use string to secure the roll, creating a small roast-like bundle. Place in a slow cooker and pour wine and broth over the meat. Cook on low for 7 hours. When done, remove the meat and let rest.

I decided to make a gravy to go with the meat roll and noodles. Pour residual juices in the slow cooker into a sauce pan. Cook at medium heat.

Stir in about 2 Tbsp. flour and cook until a roux forms. Then add about 2 cups of beef broth. Stir until a gravy forms. I also added 1/4 c. fat-free half-and-half to give the sauce a creamy texture.

Remove the string from the meat roll and slice 1-inch-thick portions. Serve with egg noodles and gravy.

If your garden is producing squash, double the stuffing recipe and use half to make stuffed squash.

Stuffed Squash
4-6 summer squash, cut in half length-wise
Stuffing mixture
1/2 stick butter
Salt and pepper

Scoop the meat out of the squash, making small canoe-like shapes. Chop the squash meat and add to the stuffing mixture. Mound the mixture into the squash canoes and place slices of butter on top. Season lightly with salt and pepper. Bake in a 425-degree oven for 15-20 minutes until golden brown on top.