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



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