Ingredients:
- 1 round steak, about 2 pounds, cut in 4 to 6 serving size pieces
- 1 box (6 oz) Stove Top Stuffing, or other seasoned stuffing mix
- 4 slices bacon, diced
- 1 rib celery, diced
- 1 bunch green onions, diced
- 1 can reduced-fat cream of celery soup
- 1/4 to 1/2 cup water
- 1 medium onion, coarsely chopped
- 1 can (14 to 16 oz) sliced stewed tomatoes
Preparation:
Pound each steak until thinned to about 1/4-inch. (Place between 2 plastic bags) Saute bacon, celery, and green onion; drain off fat. Combine sauteed bacon and vegetables with stuffing mix (including seasoning with the mix, if any). Stir in half the cream of celery soup and enough water to moisten. Place sliced onions in the slow cooker/Crock Pot. Spread stuffing mixture on each flattened steak; roll up and secure with toothpicks; place on top of onions. Spoon remaining cream of celery soup over the rolls, then pour the tomatoes over all. Cover and cook 8 to 10 hours on low, or 4 to 6 hours on high.Serves 4 to 6.
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