Steak Roll-Ups

• 1/2 c. uncooked long grain rice
• 1/4 tsp. ground thyme
• 1/2 tsp. ground marjoram
• 1/4 c. sliced green onions
• 1/4 c. chopped pimento
• 1 (4 oz.) can chopped mushrooms, drained
• 2 Tbsp. butter or margarine, melted
• 2 lb. round steak
• 2 Tbsp. shortening
• 1/4 c. dry onion soup mix
• 1 c. water
• 2 Tbsp. all-purpose flour
• 1/2 c. cold water

1. Cook rice according to package directions; drain.
2. Add thyme, marjoram, green onions, pimento, mushrooms and margarine; set aside.
3. Place meat on waxed paper and pound it with mallet or other heavy object until flattened to a thickness of 1/4 inch. Cut into 6 pieces.
4. Spread with rice mixture.
5. Roll up and fasten with toothpick.
6. Brown in shortening; pour off grease.
7. Add soup mixture and 1 cup of water.
8. Cover and simmer 1 1/2 hours or until tender.
9. Remove from heat to a warm platter.
10. Combine flour and 1/2 cup cold water.
11. Stir into soup mixture.
12. Cook until thick. Serve over steak rolls.

long grain rice, ground thyme, ground marjoram, green onions, pimento, mushrooms, butter, steak, shortening, onion soup, water, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=367303 (may not work)