Beef Rollups

Beef Rollups

"This dish is great with a baby spinach salad and hot rolls. I’ve been making this dish for 30 years. My daughter-in-law now makes it for my son."

Recipe

• 1 and 1/2 pounds round steak, tenderized
• 1 and 1/2 cups prepared Stove Top stuffing
• 1 tablespoon cooking oil
• 2 10 and 3/4-ounce cans cream of mushroom soup
• 1 can water
• 1 teaspoon Kitchen Bouquet

Cut steak into six portions. Roll 1/4 of a cup stuffing into the center of each and secure with a toothpick. Brown both sides of steak in oil in a heavy skillet. Remove from heat and drain oil. Blend soup, water and Kitchen Bouquet. Pour evenly over the beef rolls and return skillet to stove. Place a lid on skillet and simmer for 1 and 1/2 hours. Turn rolls several times to prevent burning. Spoon the gravy over the top when served. Serves 4 to 6.

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