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 Pub date
2008-01-07

Steak roll-ups

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Steak roll-ups

1/2  cup raw rice
1/4  tsp. thyme
1/2  tsp. marjoram
1/4  cup sliced green onion
1/4  cup chopped pimiento
1    4 oz. can chopped mushrooms, drained
2    tbsp. flour
2    tbsp. butter, melted
2    lbs. round steak
2    tbsp. shortening
1/4  cup dry onion soup mix
1    cup water
1/2  cup cold water

     Cook rice according to package directions.
Add thyme, marjoram, green onion, pimiento,
mushrooms and butter.  Set aside.  Place
meat on a piece of waxed paper and pound
with a meat mallet until flattened to a
thickness of 1/4 inch.  Cut into 6 pieces.  Spread
with the rice mixture.  Roll up and fasten with
wooden picks.  Brown in hot shortening.  Pour
off the drippings.  Add soup mix and 1 cup
water.  Cover and simmer 1 1/2 hours or
until tender.  Remove meat to a warm platter.
Gradually add 1/2 cup cold water to flour,
stirring constantly.  Stir into the soup mixture
and cook until thickened.  Serve gravy over
steak rolls.  Serves 6.


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