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Steak Roll-ups Jan Peterson

1 # boneless round steak 1/4 cup chopped onion

1/4 cup chicken bouillon 2 cups fresh bread cubes

cup chopped celery 1 Tbsp. dried parsley (or fresh)

tsp. salt tsp. poultry seasoning

1/4 tsp. pepper 1 cup flour

1 egg 2 Tbsp. cooking oil

1 can cream of chicken soup 1 1/3 cups water

 

Pound steak to 1/3 " thickness. Cut into six pieces. Combine onion, bouillon, bread cubes, egg, celery, parsley, salt, poultry seasoning and pepper; mix well. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. In large skillet brown roll-ups in oil. Pour water over roll-ups. Cover and simmer for 1 hours or until meat is tender, turning occasionally. Add soup and simmer another 30 minutes. Serve with mashed potatoes or noodles.