Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Sirloin* |
| ⅓ cup | Vegetable oil |
| ½ cup | Chopped onion |
| 1½ cup | Sliced carrots |
| ½ cup | Chopped green pepper |
| ½ cup | Sliced onion |
| ¼ cup | Butter or margarine |
| 16 ounces | Can whole tomatoes** |
| 1 pounds | Sausage meat |
| 1 \N | Beef bouillion cube |
| ½ cup | Fine dry bread crumbs |
| 1 cup | Boiling water |
| ¼ cup | Flour |
| 2 tablespoons | Flour |
*Sirloin should be cut into slices about ½-inch thick **Canned whole tomatoes in tomato puree or Tomato Sauce Trim excess fat from meat; cut each piece into 3 portions. Pound meat on both sides with mallet to 1/16" thickness. Sprinkle meat lightly on both sides with salt & pepper. Cook chopped onion and green pepper in melted butter until tender, stirring occasionally; set aside. In bowl or food processor, mix sausage, cooked vegetable mixture and bread crumbs. Spoon about 3 tablespoons stuffing onto each slice of meat. Roll up; secure with toothpicks. Roll meat rolls in the ¼ cup flour. Heat oil in large frying pan; add meat and cook until lightly browned on all sides. Reduce heat; remove meat from frying pan; add carrots and sliced onion. Cook vegetables, stirring occasionally until crisp-tender. Return meat to pan ;add tomatoes.
Dissolve bouillon cube in boiling water; add to tomatoes. Cover frying pan; cook 60-70 minutes over low heat until meat is tender.
Remove from heat. Place meat rolls in warm serving dish. Pour meat gravy into 1-quart measuring PM cup. Skim off 3 tablespoons fat; return it to frying pan. Skim off remaining fat and discard. Blend the 2 tablespoons four into fat in pan. Gradually add gravy in measuring cup; cook over low heat until thickened, stirring constantly. Serve gravy over meat rolls.
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