Beef Roll Ups

This dish from "The Casserole Cook Book" reminded me of something women from my mother’s generation would have made on Sunday morning, put in the oven to bake while we were in church, and we would have come home to Sunday dinner ready for the table.   Our butcher ran my round steak once through his tenderizer, and it was fork tender, while the carrots and onion were perfect, not too mushy.  The gravy just needed to be stirred before serving – over rice, in our case. 

My verdict…you can’t go wrong with a dish you can ignore for an hour and a half and then simply serve.  I would have your steak at room temperature to pound it out, and you want to brown it slowly; I used my cast iron skillet.  I put it into a covered rectangular 1 ½ quart Pyrex baker to cook.                 

My husband’s verdict, “very tasty” and “I’ll take this again.”

                              Beef Roll Ups

  1 1/2 pounds  round steak -- 1/2" thick

     1/2 cup  flour, all-purpose

     1/2 tsp  salt

     1/8 teaspoon  pepper

  2        small  carrots -- cut into 3 pieces each lengthwise

  1        small  onion -- cut in 6 wedges

     1/4 each  Green Pepper -- 6 lengthwise strips

  2        slices  bacon -- 3 pieces each

  2        tablespoons  fat

                        Thin white sauce

  2        tablespoons  butter

  2        tablespoons  flour, all-purpose

  2        cups  whole milk

     1/2 cup  canned mushrooms – drained (I used fresh)

  1        tablespoon  parsley -- minced

  1        teaspoon  Worcestershire sauce

 Wipe steak with a clean, damp cloth.  Coat it well with the flour, salt and pepper.  Pound the meat to about 1/4" thickness.  Cut into 6 pie shape wedges, set aside.

Prepare vegetables, peeling, cleaning and cutting.  Place a piece of bacon, onion, carrot and green pepper on each beef wedge; roll up, starting at tip of meat.  Tuck under ends to keep vegetables inside roll.  Insert wooden picks through folded ends and through center of each roll.

Melt fat in skillet.  Slowly brown meat rolls on all sides.  Place in casserole.

In same skillet, prepare thin white sauce, stir in mushrooms, parsley and Worcestershire sauce.  Pour over meat rolls.

Cover casserole and bake at 350° for 1-1 1/2 hours until meat is tender when pierced with a fork.  Remove wooden picks.

Per Serving: 421 Calories; 26g Fat (55.7% calories from fat); 27g Protein; 19g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 417mg Sodium.  Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.