Steak Roll-Ups


  • 2 lbs. round steak, cut in 6 pieces
  • 2 4 oz. cans mushrooms, drained
  • 1/2 cup minced parsley
  • 1/2 cup minced onion
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  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. shortening
  • 10 oz. can condensed beef consomme
  • 2 Tbsp. cornstarch
  • 1/2 cup water


Pound steak to 1/4 inch thick. Mix 1 can mushroom pieces, parsley, onion, Parmesan, cheese, salt and pepper. Spread on meat. Roll up tightly, fasten with toothpick and brown lightly in hot, melted shortening. Add rest of mushrooms and consomme. Use pan small enough for meat to be covered with consomme.

Cover and bake in 350 degrees F. oven for 1 1/2 hours or until tender. Remove steak rolls from gravy; combine cornstarch and water and add to gravy. Stir until thick. Remove toothpicks from steak roll before serving. Serve with gravy. Serves 6.

By Robin from Washington, IA


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Steak Roll-Ups
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