Smoky beef rollettes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Round steak, 1/2 inch thick |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¾ | cup | Celery, fine chopped |
| 6 | eaches | Sausage links, smoked |
| ¼ | cup | Butter |
| 1½ | cup | Hot water |
| 1 | each | Beef bullion cube |
| 3 | cups | Carrots *1 |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Cold water |
| 1 | pounds | Boiled onions *2 |
| Salt | ||
| Pepper | ||
Directions
*1 split lengthwise and cut into 3 pieces. *2 16 ounces small whole boiled onions, drained.
Cut steak into 6 equal pieces. Pound pieces into ¼ inch thickness with a mallet. Sprinkle each piece evenly with 1 tsp. salt, ¼ tsp.
pepper, and chopped celery. Roll a sausage link into each one and secure with toothpick or string.
Brown rolls well in butter in large skillet. Stir in hot water and bullion cube. Reduce heat; cover and simmer 30 minutes. (If meal must wait, turn heat low; add carrots later and complete cooking.) Add carrots, cover and simmer for 20 minutes or until carrots are tender. Remove toothpicks or string.
Stir cornstarch in cold water. Blend into meat juices; cook until thickened. Add onions and heat through. Salt and pepper to taste.
**JJ** 102095.1921
Submitted By JJ JUDKINS On 10-22-95
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