1 (1-pound) breakfast steak, cut into 8 very thin slices
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
How to Make It
Sauté pecans and onion in butter in a small skillet over low heat until onion is tender. Combine sautéed pecans and onion with breadcrumbs, water, 1/2 teaspoon salt, and 1/8 teaspoon pepper; mix well.
Place 2 tablespoons stuffing on each piece of steak. Roll up each piece jellyroll fashion and secure with wooden picks. Place steak rolls on a well-greased rack in a shallow roasting pan. Bake at 350° for 25 minutes. Set aside.
Heat oil in a medium saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add beef broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Add remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; stir well. Pour gravy over steak rolls to serve.