Meat Stuffing

It included round steak, cubed beef broth, and cornstarch. It was first golden, then baked. We have prepared this dish years ago when I attended a school (now defunct) for the food service management.

I can see the dish in my mind, but can not find the "recipe" but I think it is a good base recipe for you to set whether you want all the elements are there:

Crab Stuffed Filet Mignon with Whiskey Peppercorn

INGREDIENTS
CRAB STUFFING:
2 tablespoons olive oil
1 teaspoon minced onion
1 tbsp tsp chopped green onions
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon chopped green pepper
2 tablespoons shrimp stock or water
1 (6 oz) crabmeat, drained
2 tablespoons bread crumbs
1 tbsp tsp Cajun seasoning

Pepper Sauce
beef broth 1 1 / 4 cups
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream

Steaks:
4 steaks (6 oz) filet mignon
4 slices bacon, cooked lightly
salt and black pepper to taste Cracked
1 tablespoon olive oil
A clove of garlic, minced
1 teaspoon chopped shallots
1 cup crimini mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard

Preparation:
Make stuffed crab: Heat 2 tablespoons olive oil in large skillet. Sauted onion, green onion, garlic, celery and green pepper until tender. Stir in broth with shrimp, crabmeat, bread crumbs, and Cajun seasoning. Remove from heat and set aside.
Prepare the pepper sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat and set aside.
Prepare Steaks: Slice a pocket on the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper and set aside. Heat olive oil in a cast iron skillet over medium heat. Sauted garlic and shallot for 1 minute. Stir in mushrooms and cook until tender. Remove the mushroom mixture and set aside.
Place steaks in skillet and cook until desired doneness. Remove from skillet and keep warm. Deglaze pan with 1 ounce whiskey. Reduce heat and stir in pepper sauce and Dijon mustard. Add mushroom mixture, and reduce until thickened. Remove toothpicks and bacon, steaks, steaks and arrange on a plate. Pour sauce.

6 thin sandwich steaks
1 LG. minced onion
3 slices bacon, halved
6 slices dill pickle
Salt and pepper
2 v. soup. oil
1 / 4 C. water

Season each steak with salt and pepper. At the center of each steak and place a slice of onion, 1 / 2 slice of bacon and a slice of pickle. Roll steak and secure with a toothpick. Heat oil in a skillet. Saute rolls until lightly browned. Add water, cover and simmer hours 3 / 4-1. Make a sauce of pan juices. Serves 4-6.
4 cups bread, cubed and roasted in an oven at 325 degrees for 5 to 10 minutes
1 / 4 cup butter
1 1 / 2 cups chopped onions
1 tablespoon Old Bay Seasoning
1 tablespoon Worcestershire sauce
1 / 2 teaspoon Tabasco sauce
1 tbsp teaspoon dried thyme
1 teaspoon dried chives
1 / 2 teaspoon nutmeg
1 / 4 teaspoon celery seed
1 (6 oz) crabmeat, undrained
1 / 2 teaspoon salt, to taste
1 tablespoon sherry
2 tablespoons water
salt (it will not take much ...)