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Steak Roll-Ups

 Steak Roll-Ups
My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. —Pat Habiger, Spearville, Kansas
6 ServingsPrep: 20 min. Cook: 2 hours

Ingredients

  • 1-1/2 pounds boneless beef round steak
  • 1/4 cup chopped onion
  • 1/4 cup butter, melted
  • 2 cups fresh bread cubes
  • 1/2 cup chopped celery
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups water
  • 3/4 teaspoon browning sauce, optional

Directions

  • Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small
  • bowl, combine the next eight ingredients. Place 1/3 cup on each
  • piece of steak; roll up and fasten with a toothpick. Roll in flour.
  • In a large skillet, brown roll-ups in oil. In a small bowl, combine
  • the soup, water and browning sauce if desired; pour over roll-ups.
  • Cover and simmer for 2 hours or until meat is tender, turning
  • occasionally. Yield: 6 servings.

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Steak Roll-Ups (continued)

Nutritional Facts: 1 serving (1 each) equals 401 calories, 19 g fat (7 g saturated fat), 86 mg cholesterol, 735 mg sodium, 27 g carbohydrate, 2 g fiber, 30 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.