|Bottom round steak||1 1⁄2 Pound, sliced 1/8 inch thick, cut into 6 inch x 3 inch pieces|
|Black pepper||1⁄8 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1⁄2 Teaspoon|
|Pearl macaroni||1⁄4 Cup (4 tbs) (Tiny)|
|Green onion||1 , thinly sliced|
|Minced celery||2 Tablespoon|
|Black pepper||To Taste|
|Grated parmesan cheese||1 Tablespoon|
|Beef broth||2 Cup (32 tbs)|
Sprinkle meat with 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside.
Bring 1-1/2 cups water to a rapid boil in a heavy 2 quart saucepan.
Add 1/4 teaspoon salt and oil.
Gradually add pearl macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
In a small skillet, cook onion and celery in 2 tablespoons butter until onion is golden.
Do not brown.
Remove from heat.
Stir in cooked tiny pearl macaroni, pepper to taste and Parmesan cheese.
Spread stuffing mixture evenly over steak pieces.
Roll up like a jelly roll and tie with a string.
In the same skillet, brown meat rolls evenly on all sides in remaining 2 tablespoons butter.
Pour broth over meat rolls.
Cover and simmer 1 hour, turning occasionally.
Place meat on a warm platter.
Cut and remove strings.
Mix flour with 2 tablespoons water.
Stir into hot gravy.
Cook and stir until thickened.
Pour over beef rolls, serve immediately.
Makes 6 servings.