Steak roll-ups
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless round steak |
| ¼ | cup | Onion, chopped |
| ¼ | cup | Butter or margarine, melted |
| 2 | cups | Fresh bread cubes |
| ½ | cup | Celery, chopped |
| 1 | tablespoon | Dried parsley flakes |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Poultry seasoning |
| ¼ | teaspoon | Pepper |
| 1 | cup | All-purpose flour |
| 2 | tablespoons | Cooking oil |
| 1 | can | (10 3/4 oz) condensed cream of mushroom soup, undiluted |
| 1⅓ | cup | Water |
| ¾ | teaspoon | Browning sauce, optional |
Directions
Pound steak to ⅓ in. thickness. Cut into six pieces. Combine the next eight ingredients; mix well. Place ⅓ cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. In a large skillet, brown roll-ups in oil. Combine soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Recipe by: Taste Of Home - April/May 1997 Posted to MC-Recipe Digest V1 #630 by The Taillons <taillon@...> on May 31, 1997