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Continental Steak Rolls Recipe
|Soft bread cubes||2 Cup (32 tbs)|
|Chopped ripe olives||1⁄4 Cup (4 tbs)|
|Cooking sherry/Beef bouillon||1⁄3 Cup (5.33 tbs)|
|Onion salt||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Round steak||2 Pound (1/2-Inch Thick)|
|All purpose flour/Self-rising flour||1⁄4 Cup (4 tbs) (Pillsbury Best)|
|Garlic salt||1⁄2 Teaspoon|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2345 Calories from Fat 962
% Daily Value*
Total Fat 106 g163.2%
Saturated Fat 35.1 g175.7%
Trans Fat 4.2 g
Cholesterol 451.7 mg
Sodium 6239.5 mg260%
Total Carbohydrates 112 g37.3%
Dietary Fiber 11.8 g47.1%
Sugars 22.6 g
Protein 213 g425.8%
Vitamin A 15% Vitamin C 1.8%
Calcium 44.9% Iron 97.2%
*Based on a 2000 Calorie diet
Cut round steak into 6 serving pieces.
Coat with mixture of flour, salt and garlic salt.
Top each piece with I/6 of stuffing.
Bring opposite edges around stuffing to meet.
Hold together with toothpicks.
Place seamside down in greased shallow 2-quart casserole.
Sprinkle with almonds.
Bake uncovered at 350° for 30 minutes.
Remove from oven.
Combine soup, milk and nutmeg.
Pour over steak rolls.
Cover and bake 2 hours longer until meat is tender.
Serve on platter with sauce.
Garnish with fresh snipped parsley, if desired