| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | American, Beef | 6 | Servings |
INGREDIENTS
| Half Inch Slices Of Lean Beef (Such As Ribeye; Filet) | ||
| Green Peppers | ||
| Ham; Boiled And Sliced Thin | ||
| Onion; Halved, And Sliced into strips | ||
| Swiss Cheese | ||
| Rolls; Canned Pillsbury Crescent type | ||
| Mushrooms; Sliced | ||
| Shallots | ||
| Rosemary; Slight Amount | ||
| Wine; To Taste Ie, Madeira, Port, | ||
| Vermouth; Etc. | ||
| Garlic; Crushed Pods |
INSTRUCTIONS
Briefly saute sliced meat in a small amount of butter. Don't get it too done. It should only be browned on both sides. Dry meat and set aside, but save the drippings. Roll each crescent roll out flat. Add meat, ham, cheese, onion, sliced pepper, and fold dough over all. Place in oven at 300 F. for 30 minutes. Start sauce. Saute mushrooms, rosemary, garlic, shallots. Add wine, and boil off alcohol. Make a brown gravy stock from meat drippings. Add to sauce mixture. Pour sauce over meat rolls and serve. Recipe by: Walter Barbare Posted to MM-Recipes Digest by MLeach8515@aol.com on Feb 2, 1998
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