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Rolled, Stuffed Steak

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  Round steak piece 1 Large
  Boiled spinach leaves 3
  Carrot 1 , thinly sliced lengthwise
  Onion 1 Large, sliced in rounds
  Parsley 1⁄2 Bunch (50 gm), chopped
  Hard cooked eggs 3
  Tomato soup 1 Can (10 oz)
  Whipped cream cheese 8 Ounce
  Onion 1 Small, chopped
  Mustard 1 Teaspoon
  Salt To Taste
  Pepper To Taste

Pound the meat with a mallet until it is a rectangle 6x10 inches.
Arrange all the ingredients, except the tomato soup, over the meat with the eggs on top in a row.
Roll the meat up carefully.
Tie it with string at both ends.
Place in a lightly oiled pyrex dish.
Pour the tomato soup over the meat.
Cover with foil and bake at 375 degrees about one hour.
Meanwhile, prepare the cream cheese mixture by thoroughly blending all the ingredients in a mixing bowl.
Set aside.
When the meat is done, remove the foil.
Transfer meat to serving platter and slice.
Serve the meat with a spoonful of cream cheese mixture on each slice.

Recipe Summary

Side Dish

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Rolled, Stuffed Steak Recipe