| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
Beef |
5 |
Servings |
INGREDIENTS
| 2 |
lb |
Round steak – 1/2 inch |
|
|
Thick |
| 2 |
|
Carrots – medium |
| 1 |
|
Dill pickle – large |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Garlic salt |
| 2 |
tb |
Salad oil |
| 8 |
oz |
Tomato sauce – can |
| 1 |
|
Onion – small — chopped |
| 2 |
tb |
Parsley — minced |
INSTRUCTIONS
With meat mallet, pound steak until 1/4 inch thick; cut into 5 or 6 serving
pieces. Cut each carrot into thin sticks and one pickle into 5 or 6
strips. Place several carrot sticks and one pickle stick on each piece of
meat. Beginning at narrow end, roll up, securing with small dkewers or
toothpicks. Mix flour with salt, pepper, and garlic salt; coat rolls,
reserving remaining mixture. In large skillet or slow-cooking pot with
browning unit, brown meat rolls in hot oil. Pour off excess fat. Place
browned meat in slow-cooking pot. Mix tomato sauce with reserved flour;
stir in onion. Pour over meat. Cover and simmer on low for 7 to 9 hours
or until tender. Sprinkle with parsley.
Recipe By :
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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