- 2 lbs round steak, 1/2 inch thick
- 2 medium carrots
- 1 large dill pickle
- 2 Tbsp flour
- 1 tsp salt
- 1/4 tsp pepper
- 1/8 tsp garlic salt
- 2 Tbsp salad oil
- 1 (8-oz) can tomato sauce
- 1 small onion, chopped
- 2 Tbsp minced parsley
- With meat mallet, pound steak until 1/4 inch thick. Cut into 5 or 6 serving pieces.
- Cut each carrot into thin sticks and the pickle into 5 or 6 strips.
- Place several carrot sticks and one pickle stick on each piece of meat.
- Beginning at narrow end, roll up, securing with small skewers or toothpicks.
- Mix flour with salt, pepper, and garlic salt; coat rolls, reserving remaining mixture.
- In a large skillet or slow-cooking pot with browning unit, brown meat rolls in hot oil.
- Pour off excess fat.
- Place browned meat in slow-cooking pot.
- Mix tomato sauce with reserved flour; stir in onion and pour over meat.
- Cover and simmer on low for 7 to 9 hours, or until tender.
- Sprinkle with parsley.
Makes 5 or 6 servings.
o o o
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!