Stuffed steak rolls w whipped potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef round steak, boneless |
| 3 | slices | Bacon, halved crosswise |
| 9 | ounces | Green beans, whole |
| 3 | smalls | Carrots, julienned |
| 10¼ | ounce | Beef gravy |
| 6 | Servings mashed potatoes, instant or homemade | |
| ¼ | cup | Parsley, snipped |
Directions
Cut steak into portions (ie, 6 if the recipe is formatted for 6 portions).
Pound to ¼" thickness. In a large skillet cook bacon until crisp; remove from skillet, reserving drippings. Place 1 piece of bacon and several green beans and carrot strips on each meat portion. Roll up jelly roll style. Secure with wooden toothpicks (perhaps tie w cord?) Brown meat on all sides in hot drippings; drain. Add gravy; cover and simmer about 45 minutes or until meat is tender. Remove picks. Meanwhile, prepare potatoes; stir in parsley; cool.
Place meat rolls in individual casseroles. Spoon potato mixture in mounds next to meat. Pour gravy over meat and around potatoes. Seal, label and freeze.
To serve: Bake 1 frozen casserole, covered in a 375F oven for 60-70 minutes or until hot.
Better Homes and Gardens, Fix & Freeze Cookbook Typed by E.Marie Campbell