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Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Thursday, March 01, 2007

Beef Roll-Ups (or what to do with left over stuffing)

1 1/2 pounds of thinly sliced round steak (1/4" thick)
You can pound it more if need be. (also know as Braciola)
2 tbs. oil
small chopped onion
1 can of Campbell's Golden Mushroom Soup
1/3 cup water or more depending on amount of gravy you want
(You could add baby carrots and/or pieces of potatoes.)

Place some stuffing in the center of the piece of the meat. Tuck in the ends and fasten with toothpicks or tie together with cotton culinary string. Brown both sides in oil with the onion. Pour off excess fat. Add soup and water. Cover and simmer, cooking an hour or so until meat is tender. You can thicken the gravy at the end of cooking if needed.


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