Parsley Steak Rolls
Ingredients:
2 lbs. 1/4″ thick lean steak cut into 6-8 pieces
2 cans mushrooms (stems and pieces)
1/3-1/3 cup dried parsley/1 cup chopped parsley
3/4 cup chopped onion
1 cup grated Parmesan cheese
Salt and pepper to taste
2 tbsp. oil
1 can condensed beef bullion soup
2 tbsp cornstarch/flour
1/2 cup water
1 can mushroom caps
Instructions:
If meat is too thick, pound to 1/4″-1/8″ thickness. Reserve mushroom buttons (caps); use stems and pieces and spread on meat along with parsley, onion and cheese and season lightly with salt and pepper. Tightly roll each piece of meat and fasten with toothpicks. Brown
slowly in hot oil – add mushroom buttons, bullion and juice from canned mushrooms. Cover in baking dish and bake at 350 degrees for 1 hour and 15 minutes. Remove steak rolls and mix in cornstarch/flour and water and thicken for gravy.
