Parsley Steak Rolls
|Lean round steak||2 Pound, Cut into 6 pieces (1/4 Inch)|
|Chopped parsley||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Condensed beef consomme||1 Can (10 oz)|
|Water||1⁄2 Cup (8 tbs)|
If meat is too thick, pound to 1/4 inch.
Reserve mushroom crowns; chop stems and sprinkle over meat along with parsley, onion, and cheese; season lightly with salt, pepper.
Tightly roll each piece of meat; fasten with toothpicks; lace with string.
Brown slowly in hot fat.
Add mushroom crowns, and consomme.
Cover; bake in moderate oven (350°) 1 hour and 15 minutes, or till tender.
Remove meat rolls.
Combine cornstarch and water; add to gravy; cook and stir till thick.
Clip string; remove from rolls.