CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Arab |
Steak, Beef, Meats |
4 |
Servings |
INGREDIENTS
2 |
lb |
Beef Round Steak * |
1 1/2 |
lb |
Lean Beef Bacon |
2 |
ts |
Cooking Oil |
1 |
|
Env. Onion Soup Mix 1 1/4 oz |
2 |
c |
Water |
2 |
ts |
Cornstarch |
1/2 |
c |
Water |
|
|
Parlsey |
3 |
|
Cherry Tomatoes |
INSTRUCTIONS
* Round Steak should be cut 1/2-inch thick.
~------------------------------------------------------ ~-----------------
Trim separable fat from steak nd remove bone. Pound with meat mallet or
saucer; slice into strips 1 inch wide and 4 inches long. trim any excess
fat from bacon. Place bacon slices on steak strips and roll up, securing
with small wooden picks. Brown roll-ups slowly in hot oil in large
frying-pan. Remove roll-ups to pressure pan. Add soup-mix and 2 cups of
water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour
liquid over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups
to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until
smooth. Add to liquid in pressure pan and simmer, stirring constantly, 3
to 4 minutes or until thickened. Pour gravy over roll-ups; garnish with
parsley and cherry tomatoes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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