Ingredients:
- 1/2 cup long-grain rice, uncooked
- 1/4 teaspoon thyme, crushed
- 1/4 teaspoon ground marjoram
- 1/4 cup sliced green onion, with green
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1 can (4 ounces) mushrooms, drained
- 2 tablespoons butter
- 2 pounds round steak, about 1/2-inch thick
- 2 tablespoons vegetable oil
- 1/2 envelope dry onion soup mix (1/4 cup)
- 1 cup water
- 1/3 cup cold water blended with 2 tablespoons flour
Preparation:
Cook rice according to package directions until tender; drain if necessary. Stir in thyme and marjoram, green onion, green and red pepper, mushrooms, and butter. Cut steak in 6 pieces; pound each piece to about 6x4 inches.. Spread steaks with the cooked rice; roll up and fasten with toothpicks. In a large heavy skillet, heat oil over medium heat. Brown steak rolls; add soup mix and 1 cup water. Cover and simmer for 1 1/2 hours. Stir in flour and water mixture. Cook, stirring, until thickened.Serves 6.
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