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Ingredients:
- 2 to 3 pounds flank steak or round steak, pounded thin
- 6 to 8 ounces sliced mushrooms, sauteed in butter
- 1/4 cup chopped onion
- 1/4 cup grated Parmesan cheese
- salt to taste
- pepper to taste
- 1 tablespoon vegetable oil
- 1 1/2 cups beef broth
- 1/4 cup flour
- 1/4 cup water
- 2 teaspoons dried parsley flakes
Preparation:
Arrange mushrooms, onions, cheese, salt, pepper and parsley along
center of steak. Beginning with the short side, roll as tightly as
possible into one large roll. Fasten with kitchen string. Brown meat in skillet in hot
oil. Place in slow cooker; add beef broth. Cover and cook on LOW
for 7 to 9 hours (3 to 4 hours on high). Thicken cooking liquid
with mixture of 1/4 cup flour mixed with 1/4 cup water. Place roll on
serving platter and pour gravy over it.
Serves 7 to 9.
Serves 7 to 9.
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