2 lb Flank or round steak, pounded thin, (up to 3)
1 can Mushroom pieces
1 Onion, diced
4 tbsp Parmesan cheese
Salt to taste
Pepper to taste
1 tbsp Vegetable oil
1 1/2 cup Beef bouillon
1/4 cup Flour
1/4 cup Water
1 tbsp Parsley flakes
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Place mushrooms, onions, cheese, salt, pepper and parsley along center of steak. Beginning with the short side, roll as tightly as possible into one large roll. Fasten with string. Brown meat in oil. Place in slow cooker and add bouillon. Cover and cook on low for 7 to 10 hours (3 to 4 hours on high). Thicken cooking liquid with mixture of 1/4 cup flour mixed with 1/4 cup water. Place roll on serving platter and pour gravy over it. Posted to recipelu-digest Volume 01 Number 283 by James and Susan Kirkland <kirkland@gj.net> on Nov 21, 1997
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