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Beef Roulade Recipe
|Top round steak||2 Pound (1/2-Inch Thick)|
|Chopped celery with leaves||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce, undiluted|
Serving size: Complete recipe
Calories 2143 Calories from Fat 1107
% Daily Value*
Total Fat 124 g190.8%
Saturated Fat 48 g240.1%
Trans Fat 0 g
Cholesterol 584.5 mg
Sodium 2776.7 mg115.7%
Total Carbohydrates 50 g16.6%
Dietary Fiber 3.1 g12.4%
Sugars 9.2 g
Protein 194 g387.2%
Vitamin A 24.1% Vitamin C 11.8%
Calcium 15.4% Iron 31%
*Based on a 2000 Calorie diet
Cut into 6 3-inch wide pieces.
In 1 -quart glass measure, combine butter, celery, and onion.
Cook on HI (max. power) 4 minutes, or until onion is transparent.
Stir in bread crumbs, rosemary, thyme, and pepper.
Spread stuffing on top of steak.
Roll meat around stuffing and fasten with toothpicks.
Arrange in 2-quart microproof baking dish.
Spoon soup over top of meat rolls.
Cook on 50 (simmer) for 45 minutes, or until meat is tender.
Turn meat once during cooking time, spooning mushroom soup over top of meat rolls.
Let stand 5 minutes before serving.