Ingredients
1 cup finely chopped fresh mushrooms2 green onions, finely chopped1/4 cup finely chopped green pepper2 tablespoons butter1-1/2 cups cooked long grain rice2 tablespoons diced pimientos1/4 teaspoon dried thyme1/4 teaspoon dried marjoram2 pounds beef top round steak (1/2 inch thick)2 tablespoons canola oil2 tablespoons plus 1 teaspoon onion soup mix1 cup water
Preparation
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.
Cut steak into six pieces; flatten to 1/2-in. thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks.
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.
Thicken cooking juices if desired; serve with roll-ups. Discard toothpicks.
