Beef Rollups

  • Yield: 4 to 6 servings

"This dish is great with a baby spinach salad and hot rolls. I've been making this dish for 30 years. My daughter-in-law now makes it for my son."


1 1/2pounds round steak, tenderized
1 1/2cups prepared Stove Top stuffing
1tablespoon cooking oil
2 (10 3/4-ounce) cans cream of mushroom soup
1can water
1teaspoon Kitchen Bouquet


  1. Cut steak into six portions. Place 1/4 cup stuffing onto center of each, roll up and secure with a toothpick. Brown steak in oil in a heavy skillet. Remove from heat and drain oil.
  2. Blend soup, water and Kitchen Bouquet. Pour evenly over the beef rolls and return skillet to stove. Cover skillet and simmer for 1 1/2 hours. Turn rolls several times to prevent burning. Spoon the gravy over the top when served.

Carol Loser, Chillicothe, Ill.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 560
  • Fat 31g
  • Saturated Fat 9g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 12g
  • Cholesterol 105mg
  • Sodium 1510mg
  • Potassium 430mg
  • Carbohydrate 27g
  • Fiber 2g
  • Sugars 4g
  • Protein 40g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 30%