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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This has been a favorite family recipe for many years. I first used it in the 1960s. It makes any meal special. Ingredients:
1 cup finely chopped fresh mushrooms |
2 green onions, finely chopped |
1/4 cup finely chopped green pepper |
2 tablespoons butter |
1-1/2 cups cooked long grain rice |
2 tablespoons diced pimientos |
1/4 teaspoon dried thyme |
1/4 teaspoon dried marjoram |
2 pounds beef top round steak (1/2 inch thick) |
2 tablespoons canola oil |
2 tablespoons plus 1 teaspoon onion soup mix |
1 cup water |
Directions:
1. In a large skillet, saute the mushrooms, onions and pepper in butter until tender. Transfer to a small bowl; stir in the rice, pimientos, thyme and marjoram.
2. Cut steak into six pieces; flatten to 1/2-in. thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks.
3. In the same skillet, brown roll-ups in oil on all sides. Add soup mix and water; cover and simmer for 1 to 1-1/4 hours or until meat is tender, occasionally spooning cooking liquid over roll-ups.
4. Thicken cooking juices if desired; serve with roll-ups. Discard toothpicks. Yield: 6 servings.
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