Sage Stuffed Beef Rolls Recipe
Ingredients
| Ground beef | 2 Pound | |
| Eggs | 2 , beaten | |
| Salt | 3/4 Teaspoon | |
| 1/2 cup fine dry bread crumbs | ||
| Onion | 2 Tablespoon, chopped | |
| Ground sage | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Water | 1/3 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Cooking oil | 2 Tablespoon | |
| 2 10 1/2-ounce cans condensed cream of mushroom soup | ||
| Snipped parsley | 2 Tablespoon | |
| Pimiento | 2 Tablespoon, chopped | |
| Sliced mushrooms | 1 3 Ounce | |
Directions
Mix together beef, eggs, and 1/2 teaspoon salt.
Combine crumbs, onion, sage, pepper, remaining salt, and water.
Divide meat into 8 portions.
Pat each to 4-inch square on waxed paper; top with 2 tablespoons stuffing.
Roll; seal.
Coat with flour.
In heavy skillet brown the meat in hot oil. (Electric skillet 350°.)
Remove meat; drain off excess fat.
In same skillet bring mushroom soup, parsley, pimiento, and un-drained mushrooms to boiling.
Add meat; reduce heat (220°).
Cover and simmer 25 minutes, stirring occasionally.
Combine crumbs, onion, sage, pepper, remaining salt, and water.
Divide meat into 8 portions.
Pat each to 4-inch square on waxed paper; top with 2 tablespoons stuffing.
Roll; seal.
Coat with flour.
In heavy skillet brown the meat in hot oil. (Electric skillet 350°.)
Remove meat; drain off excess fat.
In same skillet bring mushroom soup, parsley, pimiento, and un-drained mushrooms to boiling.
Add meat; reduce heat (220°).
Cover and simmer 25 minutes, stirring occasionally.
Chef
