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Steak and Rice Roll-Ups Recipe
Steak and Rice Roll-Ups Recipe photo by Taste of Home

Steak and Rice Roll-Ups Recipe

Publisher Photo
This has been a favorite family recipe for many years. I first used it in the 1960s. It makes any meal special.
TOTAL TIME: Prep: 25 min. Cook: 1-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 1-1/4 hours
MAKES: 6 servings

Ingredients

  • 1 cup finely chopped fresh mushrooms
  • 2 green onions, finely chopped
  • 1/4 cup finely chopped green pepper
  • 2 tablespoons butter
  • 1-1/2 cups cooked long grain rice
  • 2 tablespoons diced pimientos
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 2 pounds beef top round steak (1/2 inch thick)
  • 2 tablespoons canola oil
  • 2 tablespoons plus 1 teaspoon onion soup mix
  • 1 cup water

Nutritional Facts

1 each equals 328 calories, 13 g fat (4 g saturated fat), 95 mg cholesterol, 309 mg sodium, 14 g carbohydrate, 1 g fiber, 36 g protein.

Directions

  1. In a large skillet, saute the mushrooms, onions and pepper in butter until tender. Transfer to a small bowl; stir in the rice, pimientos, thyme and marjoram.
  2. Cut steak into six pieces; flatten to 1/2-in. thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks.
  3. In the same skillet, brown roll-ups in oil on all sides. Add soup mix and water; cover and simmer for 1 to 1-1/4 hours or until meat is tender, occasionally spooning cooking liquid over roll-ups.
  4. Thicken cooking juices if desired; serve with roll-ups. Discard toothpicks. Yield: 6 servings.
Originally published as Steak and Rice Roll-Ups in Country December/January 2008, p49

Nutritional Facts

1 each equals 328 calories, 13 g fat (4 g saturated fat), 95 mg cholesterol, 309 mg sodium, 14 g carbohydrate, 1 g fiber, 36 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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MY REVIEW
Reviewed Mar. 9, 2012

"Wasn't sure about this.Hard to roll up nicely,but don't worry about the rice falling out.Had a lot left over.Diddn't have onion soup so read on line about the very high salt.They suggested using 3 tbls dehydrated onions,1/4 tsp basil,1/2 tsp parsley,I used 1 can beef broth instead of water.Next time I will use 11/2 or 2 cans,then add the leftover rice mix and the end.My wife loved this a lot.I wasn't sure if she would.She usually tells me about my cooking,but did this time.Will make it again soon."

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