Recipe: Parmesan and Mushroom Steak Roll (using round steak)

PARMESAN AND MUSHROOM STEAK ROLL

1 lb. fresh mushrooms
1/2 cup chopped onion
1 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tsp. salt
1/4 tsp. pepper
2 lb. round steak
2 tbsp. butter or margarine
2 beef bouillon cubes or packets
1 2/3 cups boiling water
2 tbsp. all-purpose flour
4 tbsp. water

Remove stems from mushrooms. Set caps aside. Chop stems. Combine stems, cheese, onion, crumbs, salt and pepper in bowl; set aside.

Lay steak on working surface and pound thin. Spread cheese mixture over top. Roll; tie with string. Brown extra well in butter or margarine. in frying pan.

Put the browned steak roll into small roasting pan. Put mushroom caps into roaster.

Dissolve beef bouillon in 1 2/3 cups boiling water. Pour over meat and mushroom caps.

Cover and bake in 350 degree F oven for 1 1/2 to 2 hours until tender.

To thicken sauce, mix 2 flour with 4 tablespoons water until smooth. Remove meat and mushrooms from pan and keep pan. Stir flour mixture into drippings and boil (on stovetop) until thick.

Serve meat in slices topped with sauce and mushroom caps.

Makes 4-6 servings
From: Cher/Ont. - 07-31-99