Continental Steak Rolls
|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|
|Round steak||2 Pound (1/2-Inch Thick)|
|All purpose flour/Self-rising flour||1⁄4 Cup (4 tbs) (Pillsbury Best)|
|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)|
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