Steak Roll-ups Jan Peterson
1 ½ # boneless round steak
1/4 cup chopped onion
1/4 cup chicken bouillon
2 cups fresh bread cubes
½ cup chopped celery
1 Tbsp. dried parsley (or fresh)
½ tsp. salt
½ tsp. poultry seasoning
1/4 tsp. pepper
1 cup flour
1 egg
2 Tbsp. cooking oil
1 can cream of chicken soup
1 1/3 cups water
Pound steak to 1/3 " thickness. Cut into six pieces. Combine onion, bouillon, bread cubes, egg, celery, parsley, salt, poultry seasoning and pepper; mix well. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. In large skillet brown roll-ups in oil. Pour water over roll-ups. Cover and simmer for 1 ½ hours or until meat is tender, turning occasionally. Add soup and simmer another 30 minutes. Serve with mashed potatoes or noodles.