|All purpose flour||2 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Beef round steak||2 Pound, cut 1/2 inch thick|
|Canned water chestnuts||8|
|Green onions||3 , cut into 1 inch pieces|
|Fresh mushrooms||1 Cup (16 tbs)|
|Dry red wine||2⁄3 Cup (10.67 tbs)|
Combine flour, salt, garlic and pepper; sprinkle on meat.
Pound with meat mallet till meat is about 1/4 inch thick.
Cut meat into 6 pieces.
Place steel blade in work bowl; add water chestnuts and green onions.
Process with on/off turns till coarsely chopped; spoon vegetables over each piece of meat.
Reinsert steel blade.
Add mushrooms to work bowl; process with on/off turns till coarsely chopped; spoon over meat.
Insert shredding disk in work bowl; shred carrot.
Spoon some shredded carrot over each piece of meat.
Sprinkle generously with salt.
Roll up each piece of meat, starting from shortest side.
Tie or skewer to secure.
In 10-inch oven-going skillet brown meat slowly on all sides in hot shortening.
Pour wine over meat.
Cover and bake in 350° oven for 45 minutes.
Uncover; bake 15 minutes more or till tender.
Pass juices with meat.