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Wild Rice Beef Rolls Recipe

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This recipe for Wild Rice Beef Rolls, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Nabors
Added: Thursday, June 11, 2009


6 oz. pkg. long grain & wild rice
3 c. water
1 tbsp. margarine
10 oz. cream of mushroom soup
2 tbsp chopped pimento
2 flank steaks, 1 lb each
2 tsp. salt
tsp. pepper
2 tbsp. shortening
lb. mushrooms, sliced
c. half & half
tsp. paprika

Cook rice using 2 c. water and 1 tbsp. butter. Stir in c. soup and pimento.

Slit each flank steak horizontally from one long side to within of other with long, sharp knife. Open and lay flat. Pound to flatten evenly. Sprinkle with salt and pepper. Spread each steak with rice mixture, leaving outer 1 free. Carefully roll up each steak with the grain lengthwise, jelly-roll fashion. Fasten with metal skewers.

Brown rolls in shortening, turning carefully. Add c. water; cover tightly and cook over low heat until meat is tender, about 1 to 1 hours. Add c. more water, if needed.

Remove rolls from pan and let stand 15 to 20 minutes before slicing. Add mushrooms to pan drippings and cook till tender, about 5 to 8 minutes. Stir in remaining soup, half & half, and paprika, heat. Serve over sliced rolls. Serves 6 to 8.




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