Steak And Rice Roll-Ups

• 1 cup finely chopped fresh mushrooms
• 2 green onions, finely chopped
• 1/4 cup finely chopped green pepper
• 2 tablespoons butter
• 1-1/2 cups cooked long grain rice
• 2 tablespoons diced pimientos
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 2 pounds beef top round steak (1/2 inch thick)
• 2 tablespoons canola oil
• 2 tablespoons plus 1 teaspoon onion soup mix
• 1 cup water

1. In a large skillet, saute the mushrooms, onions and pepper in butter until tender. Transfer to a small bowl; stir in the rice, pimientos, thyme and marjoram.
2. Cut steak into six pieces; flatten to 1/2-in. thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks.
3. In the same skillet, brown roll-ups in oil on all sides. Add soup mix and water; cover and simmer for 1 to 1-1/4 hours or until meat is tender, occasionally spooning cooking liquid over roll-ups.
4. Thicken cooking juices if desired; serve with roll-ups. Discard toothpicks.

fresh mushrooms, green onions, green pepper, butter, long grain rice, pimientos, thyme, marjoram, beef, canola oil, onion soup mix, water

Taken from www.tasteofhome.com/recipes/steak-and-rice-roll-ups/ (may not work)