Prep time: 10 min.
Cook Time: about 2 hours
Ingredients:
1-1/2 to 2 lbs. round steak,
pounded thin with a meat mallet
1 onion, finely diced
6 slices bacon
1/4 teaspoon sage
2 cups bread crumbs
salt and pepper
1 cup tomato paste
1 can cream of mushroom soup
1/2 cup water
Fry bacon until crisp. At the same time, cook onions in the bacon grease. When onions are tender, add bread crumbs and sage; crumble up bacon.
Cook until moistened. Spread this mixture on the round steak and then roll it up, securing with toothpicks.
Combine tomato paste and cream of mushroom soup with 1/2 cup water. Put meat roll in a baking pan and pour tomato mixture over meat.
Cover and bake at 325 degrees for 2-hours. Salt and pepper to taste.
GARDEN SALAD:
1 can French-styled green beans, drained
1 can beans, drained
1 green pepper, sliced thin
1 large red onion, sliced (seperate rings)
4 stalks celery, chopped into bite-size pieces
1 can ripe (black) pitted olives, drained
1 cup sugar
1/2 cup vinegar
1/4 cup salad oil
1 teaspoon salt
1 teaspoon water
In a small saucepan, combine sugar, vinegar, oil, salt and water. Heat until sugar dissolves. Combine all vegetables in a large salad bowl. Pour dressing over vegetables and toss to coat all vegetables with dressing. Cover container and refrigerate for at least 2-hours before serving to allow flavors to blend.
Cook Time: about 2 hours
Ingredients:
1-1/2 to 2 lbs. round steak,
pounded thin with a meat mallet
1 onion, finely diced
6 slices bacon
1/4 teaspoon sage
2 cups bread crumbs
salt and pepper
1 cup tomato paste
1 can cream of mushroom soup
1/2 cup water
Fry bacon until crisp. At the same time, cook onions in the bacon grease. When onions are tender, add bread crumbs and sage; crumble up bacon.
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Cook until moistened. Spread this mixture on the round steak and then roll it up, securing with toothpicks.
Combine tomato paste and cream of mushroom soup with 1/2 cup water. Put meat roll in a baking pan and pour tomato mixture over meat.
Cover and bake at 325 degrees for 2-hours. Salt and pepper to taste.
GARDEN SALAD:
1 can French-styled green beans, drained
1 can beans, drained
1 green pepper, sliced thin
1 large red onion, sliced (seperate rings)
4 stalks celery, chopped into bite-size pieces
1 can ripe (black) pitted olives, drained
1 cup sugar
1/2 cup vinegar
1/4 cup salad oil
1 teaspoon salt
1 teaspoon water
In a small saucepan, combine sugar, vinegar, oil, salt and water. Heat until sugar dissolves. Combine all vegetables in a large salad bowl. Pour dressing over vegetables and toss to coat all vegetables with dressing. Cover container and refrigerate for at least 2-hours before serving to allow flavors to blend.