round steak pinwheels

Round steak is an old word for rump roast. How much rump roast to use depends on the cook. The recipe adjusts size easily. Basically this recipe is a coated steak and bacon hor d'oeuvre with a mushroom sauce.

• round steak (rump roast)

• 1-2 packages bacon

• toothpicks

• cooking oil

• 1 can mushrooms (can be substituted for fresh)

• 1 can onion soup

• 1 C flour

• 1 tbsp salt

• 1 tbsp dry mustard

• 1/2 tbsp pepper

• 2 tbsp paprika

• 1 tsp ginger

• 1/4 tsp thyme

• 1/4 tsp basil

• 1/8 tsp oregano

1. Cut the round steak into easily rolled strips.

2. Put a strip of bacon on top of a strip of round steak. Roll the bacon and round steak up together like a pinwheel (or fruit roll-up). Secure the roll with a toothpick. Repeat the process with all of the round steak and bacon.

3. Preheat the oven to 350.

4. Mix the can of mushrooms and the can of onion soup together in a bowl and set aside.

5. Mix together the flour and the seasonings, starting with salt and going down the ingredient list to the bottom.

6. Dredge the round steak pinwheels in the flour.

7. Pour some oil in a skillet. Heat the oil over medium-high heat. Brown the sides of the pinwheels. Work around the areas where the toothpicks protrude. The browning is for flavor.

8. Place the pinwheels in a baking dish. Pour the mushroom mix over them. Bake in the oven for 1 1/2 hours.

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