|Brown rice||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Round steak||2 Pound, cut 1/2 inch thick|
|Garlic powder||1⁄2 Teaspoon|
|Red wine||1⁄2 Cup (8 tbs)|
|Packaged seasoned bread crumbs||3 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Instant onion||2 Tablespoon|
|Instant minced parsley||2 Tablespoon|
|Liquid||1⁄4 Cup (4 tbs)|
Cook brown rice according to package directions to yield 1 cup.
Rub meat with flour and garlic powder.
Pound meat until about 1/4 inch thick; cut into 4 pieces.
Mix next 6 ingredients to make a stuffing.
If mixture is too crumbly, add 2 to 3 tablespoons wine or water to moisten.
Spread equal amounts stuffing over the 4 meat pieces; roll up, secure with wooden picks or tie with string.
Heat large Browning Skillet in Radarange oven 4 1/2 minutes.
Add oil and meat rolls.
Cook in oven 4 minutes, turning meat rolls at 2 minutes to brown all sides.
Mix together wine, water, and catchup; pour over meat.
Cover, cook in oven 6 minutes, turning skillet 180° after 6 minutes.
Mix 1 to 2 tablespoons flour with 1/4 cup water, broth, or wine.
Stir into liquid in skillet.
Cook in oven 2 minutes, stirring several times.
Cover, let stand 8 to 10 minutes before serving.