Beef Roll-Ups
1 1/2 pounds thinly sliced round steak
1 cup cooked rice
1/4 cup raisins
2 tablespoons shortening
1 can onion soup
1/2 can of water
1/8 cup vinegar
1 tablespoon brown sugar
6 whole cloves
1 bay leaf
4 ginger snaps, crumbled
1 cup cooked rice
1/4 cup raisins
2 tablespoons shortening
1 can onion soup
1/2 can of water
1/8 cup vinegar
1 tablespoon brown sugar
6 whole cloves
1 bay leaf
4 ginger snaps, crumbled
Cut steak into six pieces (I buy minute steaks).
Pound with meat hammer.
Combine rice and raisins; divide between each steak.
Place near center of each steak, roll up, tuck in ends; fasten with tooth picks.
Brown in shortening in skillet.
Pour off fat.
Add remaining ingredients, except ginger snaps.
Cover, simmer 1 1/4 hours or until tender. Remove cloves and bay leaf.
Add ginger snaps, cook gently 15 minutes more.
Serve over mashed potatoes.
Serves 6.
Pound with meat hammer.
Combine rice and raisins; divide between each steak.
Place near center of each steak, roll up, tuck in ends; fasten with tooth picks.
Brown in shortening in skillet.
Pour off fat.
Add remaining ingredients, except ginger snaps.
Cover, simmer 1 1/4 hours or until tender. Remove cloves and bay leaf.
Add ginger snaps, cook gently 15 minutes more.
Serve over mashed potatoes.
Serves 6.
"Converted from my Grandmother's 'Sauerbraten'."