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Continental Steak Rolls

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  Soft bread cubes 2 Cup (32 tbs)
  Chopped ripe olives 1⁄4 Cup (4 tbs)
  Cooking sherry/Beef bouillon 1⁄3 Cup (5.33 tbs)
  Onion salt 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Round steak 2 Pound (1/2-Inch Thick)
  All purpose flour/Self-rising flour 1⁄4 Cup (4 tbs) (Pillsbury Best)
  Salt 1⁄2 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Slivered almonds 1⁄4 Cup (4 tbs)
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Nutmeg 1⁄8 Teaspoon

Combine bread cubes, olives, sherry, onion salt, Worcestershire sauce, and pepper.
Cut round steak into 6 serving pieces.
Coat with mixture of flour, salt and garlic salt.
Top each piece with I/6 of stuffing.
Bring opposite edges around stuffing to meet.
Hold together with toothpicks.
Place seamside down in greased shallow 2-quart casserole.
Sprinkle with almonds.
Bake uncovered at 350° for 30 minutes.
Remove from oven.
Combine soup, milk and nutmeg.
Pour over steak rolls.
Cover and bake 2 hours longer until meat is tender.
Serve on platter with sauce.
Garnish with fresh snipped parsley, if desired

Recipe Summary

Main Dish

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Continental Steak Rolls Recipe