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Alright, don’t linger, let’s plan this bacon wrapped, broccoli & artichoke stuffed steak, homemade bread pockets w savory mushroom tomato paste gravy menu with 29 materials which are surely easy to acquire, and we have to process them at the very least through 22 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements - Bacon Wrapped, Broccoli & Artichoke Stuffed Steak, Homemade Bread Pockets w Savory Mushroom Tomato Paste Gravy:

1. Give BREAD
2. Require 4 cup for A.p. Flour
3. Give 1/2 tsp of Salt
4. Give 6 tsp of Baking powder
5. You need 1/2 cup - Margarine
6. Give 1 cup - Low-fat milk (I didn't hv any, I used whole milk)
7. Take 1 Butter flvr Non-stick spray
8. Take 1 for Plastic wrap
9. Need STEAKS
10. Require 4 medium Lean eye of rnd steaks (abt 2-3 in rnd in diameter)
11. You need 1 envelope Onion soup mix
12. Get 1 1/2 tbsp of Worcestershire sauce
13. Need 1 of Plastic wrap
14. Give - BROCCOLI & ARTICHOKE PASTE/PESTO
15. Take 1 can - 6-8 small artichoke hearts (drained & trimmed)
16. Need 2 cup of To 3c broccoli florets
17. Require 3 slice for Provolone cheese
18. Provide 1 1/2 tbsp - Grated parmesan cheese
19. Give 1 tbsp for To ¼ c evoo (enuf to make it a paste/pesto, but not oily)
20. Take 1 dash of Salt to taste
21. Get 1 dash Fresh cracked pepper to taste
22. Make ready for SAVORY MUSHROOM TOMATO PASTE GRAVY
23. Make ready 1 tbsp Butter
24. You need 1 can of Lg mushroom stems & pcs
25. Need 1 can for 6oz tomato paste
26. Get 1 1/2 tbsp - Worcestershire sauce
27. Get 1 envelope for Beefy onion soup mix
28. Prepare 1 envelope of Onion mushroom soup mix
29. Need 1 tbsp for Fresh cracked pepper

Bacon Wrapped, Broccoli & Artichoke Stuffed Steak, Homemade Bread Pockets w Savory Mushroom Tomato Paste Gravy how to cook:

1. Preheat oven to 425°F.
2. FOR THE BREAD:
3. Just to note: I got this from an in app recipe, diet biscuits that I did not make diet bc I only had wh milk. Also, I doubled the recipe on here, bc when I made it, it was not enuf.
4. Sift together all dry ing. Cut in the margarine w a fork or a pastry cutter or your hand, or a food processor.(I used my processor to just get things going & ended using my hands.) Gradually add in the milk, you may need more or less. Combine to form a soft dough. (to prevent drying out, spray w non-stick spray & wrap in plastic wrap.) Set aside to use later.
5. For the Steaks:
6. Place 1 steak between 2 pcs plastic wrap & pound out til thin. Abt ¼ in thin or thick which ever way you want to look @it!
7. Repeat this step til all 4 steaks are pounded out.
8. Place steaks in a bowl & add the onion soup mix pckt & use your hands to rub it around to nicely coat the steaks, next add the worcestershire sauce & work that into the steaks. Set aside.
9. For the broccoli artichoke pesto/paste:
10. (you can use fresh or frozen, but I used frozen that's what the instructors. are for.) Thaw out some broccoli @ rms temp prior to prepping for the meal so that it is ready when you need it, abt 2 hrs. Drain the artichokes well, cut the ends off, & remove any tuff pcs. Place in food processor w the broccoli.pulse a few times, break up the 3 or so slices of provolone, add it to the mix in the processor. Blend till well mixed. Add in some evoo & parmesan. Now blend for another min or 2 till well combined. Season to taste w s & p.
11. Now to assemble the pockets:
12. Spoon some of the pesto/paste onto the steaks & spread out in a thin layer to cover the whole area of the steak.
13. Next roll the steak up nice & tight.
14. Now, wrap the steak w a pc of bacon from 1 end to the other end & wrap a 2nd pc in the opposite direction. Set aside.
15. Repeat this til all steaks are done.
16. Now, separate the dough into 4 balls. Roll out the dough wrife enuf to wrap around the wrapped steaks. Dough may not stay closed, but try to pinch it closed as best you can & you may just fold it under the steaks keeping the fold on the bottom place them on a sprayed cookie sheet. Do this til all done. Make a small hole in the top to allow steam to escape.
17. Bake @ 425° for 45 min.
18. @ this time reduce temp to 325° & continue to bake while you make the gravy.
19. In the bowl the steaks were in (to use up the worcestershire & the onions that didn't stay on), combine the mushrooms, worcestershire, tomato paste, the 2 soup pckts , & fresh ground pepper.
20. Melt the butter til it's golden brown & has a nutty smell to it. next add the mushroom mix to the pan. Let it simmer the last 15 nin the steaks are cooking. Stirring occasionally.
21. Remove pockets from oven & let cool. Once cooled, cut in half & spoon some of the gravy over top.
22. Enjoy!

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