Beef Roulades Royale
|Thinly sliced round steak||1 1⁄2 Pound (1/4 Inch Thick)|
|Ground veal||1⁄2 Pound|
|Minced onion||2 Tablespoon|
|Minced parsley||2 Tablespoon|
|Pepper||1 1⁄2 Dash (1 Generous Dash)|
|Thin carrot sticks||6|
|Thin celery sticks||6|
|Condensed cheddar cheese soup||10 3⁄4 Ounce (1 Can)|
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
Cut steak into 6 pieces (about 6x4 inches); pound with meat hammer or edge of heavy saucer.
Thoroughly mix together veal, egg, onion, parsley, and seasonings; divide into sixths.
Place veal mixture on narrow end of meat; top with carrot and celery stick.
Roll steak; secure with toothpicks or skewers.
In skillet, brown roll-ups in shortening.
Pour off fat.
Add soup and tomatoes.
Cover; cook over low heat 1 hour 15 minutes or until meat is tender.
Stir now and then.