Slow Cooked Steak Rolls

1 1/2 lbs. beef round steak, 1/4-inch thick
salt and pepper
1/4 cup onion, chopped
2 tbsp. parsley, chopped
1/2 tsp. dried basil, crushed
2 tbsp. flour

oil
1 can cream of mushroom soup (10 3/4-oz.)
1/4 cup catsup
1 tsp. Worcestershire sauce

Trim fat and pound steak till very thin. Cut into 8 equal rectangular pieces. Sprinkle with the salt and pepper. Combine the onion, parsley and basil. Divide between the meat pieces and place in the middle of each piece. Roll up and tuck edges in around stuffing. Tie or secure with toothpicks. Coat meat rolls with flour and brown in hot oil in skillet. Drain and place in crockery cooker. Combine the soup, catsup and Worcestershire sauce; pour over meat. Cover and cook on low heat setting for about 8 hours or until meat is done. Remove toothpicks and enjoy with the sauce.

Serves 8

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