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We hope you got insight from reading it, now let’s go back to bacon wrapped, broccoli & artichoke stuffed steak, homemade bread pockets w savory mushroom tomato paste gravy recipe. To make bacon wrapped, broccoli & artichoke stuffed steak, homemade bread pockets w savory mushroom tomato paste gravy you only need 29 ingredients and 22 steps. Here is how you do that.

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

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

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

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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