Individual Round Steak Roasts
|Bacon slices||4 , diced (Raw)|
|Onion||1 Medium, chopped|
|Herb and cheese seasoned croutons||1 1⁄2 Cup (24 tbs)|
|Dried parsley flakes||1 Tablespoon|
|Thinly sliced round steak||2 Pound, pounded (4 Steaks)|
|Seasoned salt||1⁄2 Teaspoon|
|Beef bouillon||1 Cup (16 tbs)|
|Canned tomato sauce with mushroom bits||8 Ounce|
In a small, heat-resistant, non-metallic mixing bowl, heat bacon and onion on full power 4 to 5 minutes or until onion is tender and bacon is cooked.
Bacon will not be crisp.
Add croutons and parsley flakes to bacon.
Toss to combine.
Season round steaks with seasoned salt and pepper.
Spread some of bacon mixture on each of the four steaks.
Roll as for jelly roll and fasten with toothpicks.
Arrange steak rolls in a deep, 2 quart, heat resistant, non-metallic casserole.
Pour bouillon over steak rolls and heat, covered, on simmer for 15 minutes.
Turn steak rolls over.
Spoon tomato sauce on top of each roll.
Heat, covered, on simmer for 15 minutes or until steak rolls are tender.