| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Arab | Beef, Meats, Steak | 4 | Servings |
INGREDIENTS
| 2 | lb | Beef Round Steak * |
| 1 1/2 | lb | Lean Beef Bacon |
| 2 | t | Cooking Oil |
| 1 | Env. Onion Soup Mix 1 1/4 oz | |
| 2 | c | Water |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 758
Calories From Fat: 575
Total Fat: 63.9g
Cholesterol: 161mg
Sodium: 172.8mg
Potassium: 874.9mg
Carbohydrates: 8.3g
Fiber: 1.7g
Sugar: 0g
Protein: 38.7g