Recipes:
**Stuffed Steak Rolls**
**INGREDIENTS**
2 pounds round
steak, ¼ inch thick
½ cup chopped
mushrooms
4 ounces blue cheese,
crumbled
1 small onion,
chopped
2 tablespoons fresh
parsley or
2 teaspoons dried
parsley
2 tablespoons
all-purpose flour
2 tablespoons butter
or margarine
½ cup beef broth
½ cup whipping
cream
**SERVES 6**
**Make Ahead**
Prepare steak rolls through
step 2, but do not coat with
flour, up to 8 hours ahead.
Refrigerate; coat with
flour before you are
ready to cook.
**VARIATION**
Out of whipping
cream? Canned
evaporated milk
gives full body to
this sauce—nearly
as much as
whipping cream.
**1** Preheat oven to 300°F.
Cut steak into 6 serving
pieces. Place between
waxed paper. Pound
steak to ¼-inch thickness.
Grease a large baking dish.
**2** Divide mushrooms,
blue cheese, onion
and parsley among steak
pieces; roll up tightly to
enclose filling. Secure rolls
with toothpicks. Coat
with flour.
**3** Melt butter in a large
heavy skillet over high
heat; add steak rolls. Cook
until browned on all sides,
about 10 minutes. Place
rolls in prepared baking
dish; pour broth over top.
**4** Bake, covered, for
35 minutes; remove
from oven. Place steak
rolls on a serving platter.
Pour ½ cup broth from
baking dish into a bowl.
Stir in cream. Pour sauce
over steak rolls.
Make It Quicker
• To quickly pound
out the steaks, use a
meat mallet or a small
cast-iron skillet.
