Super Beef Roll

"This is a tasty flank steak rolled around a flavorful rice filling. Both the filling and gravy are seasoned with onion-mushroom soup mix. Looks impressive on the platter and you wind up with extra gravy to serve at another meal."
 
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Ready In:
1hr 30mins
Ingredients:
10
Serves:
4-6
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ingredients

  • 1 (1 ounce) envelope onion and mushroom soup mix
  • 12 cup rice (uncooked)
  • 1 12 cups water
  • 13 cup diced green pepper
  • 14 cup finely diced pimiento
  • 2 - 2 12 lbs flank steaks or 2 -2 1/2 lbs round steaks
  • 2 tablespoons vegetable oil
  • For the gravy

  • 1 (1 ounce) envelope onion and mushroom soup mix
  • 1 cup water
  • 18 teaspoon thyme
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directions

  • In medium saucepan, combine one envelope soup mix, rice and 1-1/2 cups water.
  • Bring to boil; cover and simmer, stirring occasionally for 15 minutes or until rice is tender.
  • Stir in green pepper and pimiento. Cool to room temperature.
  • Meanwhile, butterfly the steak by cutting almost all the way through into two layers; open and pound to 1/4 inch thickness.
  • Spoon rice on steak, roll up and tie with string. If the meat is in two pieces, make two rolls!
  • In heavy skillet with a lid, heat oil and brown steak evenly on all sides. (Does a roll have sides?)
  • Add remaining envelope of soup mix, one cup water and thyme.
  • Simmer covered until tender, about an hour or more, less for round steak.
  • Slice into serving pieces and serve with gravy.

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