Cheese Stuffed Beef Rounds
|Beef round steak||2 Pound, cut 1/2 inch thick|
|Celery ribs||3 , chopped|
|Onion||1 Medium, chopped|
|Parsley sprigs||3 , snipped|
|Shredded sharp american cheese||4 Ounce (1 Cup)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Instant beef bouillon granules||1 1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Cold water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Kitchen bouquet||1⁄2 Teaspoon|
Cut steak into 6 serving-size pieces.
Combine the 1/4 cup flour, salt, and pepper; with meat mallet, pound flour mixture into meat, pounding each piece to about a 5-inch square.
Cook celery, onion, and parsley in butter till tender but not brown; remove from heat.
Stir in cheese and bread crumbs.
Spread about 1/3 cup of the cheese mixture over each steak; roll up as for jelly roll.
Secure steak rolls with wooden picks or tie with string.
In 10-inch skillet slowly brown steak rolls on all sides in hot oil; drain off excess fat.
Combine 1 cup water, beef bouillon granules, dry mustard, and thyme; pour over steak rolls in skillet.
Cover and cook over low heat till meat is tender, 1 to 1 1/4 hours.
Transfer meat to serving platter; keep warm.
Skim excess fat from pan juices.
Blend 1/4 cup cold water with 2 tablespoons flour; stir into pan juices.
Cook and stir till thickened and bubbly; stir in Kitchen Bouquet, if desired.
Serve gravy with steak rolls.
Remove picks or string from meat before serving.