Beef round steak is filled with a dill pickle and carrot sticks.
Ingredients:
- 1 1/2 to 2 pounds round steak, about 1/2-inch thick
- 2 medium carrots, cut into thin sticks
- 1 large dill pickle, cut into 6 sticks
- 2 tablespoons four
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 can (8 ounces) tomato sauce
- 1/4 cup chopped onion
- 2 tablespoons minced fresh parsley, optional
Preparation:
With meat mallet, pound steak to 1/4-inch thick; cut into 6 serving portions. Place several carrot sticks and one pickle stick on each piece of
meat. Beginning at narrow end, roll beef up, securing with toothpicks or skewers. Mix flour with salt, pepper and garlic powder; coat the beef rolls,
reserving remaining flour mixture. In large skillet, brown meat rolls in hot oil. Place
browned meat in slow cooker. Mix tomato sauce with reserved flour; stir in chopped onion. Pour over meat. Cover and simmer on LOW for 7 to 9 hours or
until beef rolls are tender. Sprinkle with parsley, if desired.
Serves 6.
Serves 6.
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