Beef Rollups

Can I call with questions about the punctuation, or only recipe questions?

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

Beef Rollups

1-1/2 cups herb Pepperidge Farm stuffing
2 pounds thinly sliced round steak (1/4 inch thick)
*1 can Campbell’s Golden Mushroom soup
1/3 c. water

Prepare stuffing as directed on package. Cut steak into six pieces (6 x 4); pound pieces.

Place about 1/4 cup stuffing near center of each piece of steak. Starting at narrow end, roll up. Tuck in ends; fasten with tooth picks. In heavy skillet brown roll-ups in shortening; pour off fat.

Stir in 1 can Campbell’s Golden Mushroom Soup and 1/3 cup water. Cover: cook over low heat one and half hours or ’til tender. Stir occasionally.

* Instead of “C. Soup” — I make a fresh mushroom sauce using drippings from browning roll-ups. This is good re-heated anytime!!! (I mean the roll-ups.)

Call me if any questions!?!

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Serves: 6
Recipe from the kitchen of May Remer



One Comment

  1. This one actually sounds really good to me.

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