"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Round Steak Roll-Ups Recipe

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This recipe for Round Steak Roll-Ups, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mark

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs round steak cut into 1/2" thick
1/4 cup chopped onion
6 Tblsp drippings or shortening, divided
2 cups day old bread crumbs
1/2 cup chopped celery
1/2 tsp salt
1/4 tsp sage
Dash each of pepper and poultry seasoning
1 Tblsp water
Flour
1 (10 1/2 oz) can mushroom soup
Salt and pepper

Directions:
Directions:
Remove bone from steak. Flatten by pounding with a meat pounder or the edge of a heavy saucepan. Lightly brown onion in 3 Tblsp hot drippings; add bread crumbs, celery, seasonings, and water. Cut meat into 4 pieces; place a fourth of the breadcrumb dressing on each piece. Roll up and fasten with small skewers or toothpicks. Dust with flour and brown in remaining fat. Dilute soup with a soup can of water and pour over meat. Sprinkle with salt and pepper. Cover and simmer over low heat 1 1/2-2 hours or until tender, or cover and bake in a 300 oven for 1 hour.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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