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Beef Rolls With Rice Stuffing
From:
Diamond Nuts
Current Rating: rating pending
Ingredients
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½ cup regular uncooked white or brown rice
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½ cup thinly sliced celery
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3 tablespoons finely chopped onion
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2 tablespoons butter or margarine
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1 cup beef broth
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½ cup coarsely chopped Diamond Walnuts
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6 slices beef round steak (each about 5 X 7 inches in size and ¼ -inch thick)
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2 tablespoons butter or margarine
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¼ teaspoon crumbled dried oregano
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½ teaspoon salt
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¼ cup water
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¼ cup rosé wine
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Directions
Sauté rice, celery and onion in butter until golden.
Pour in broth ; cover and simmer about 20 minutes until rice is tender.
Let cool until mixture can be handled, then stir in pile on top of steaks.
Roll up and tie with string or skewer with toothpicks.
Brown meat rolls in butter, turning to brown all sides.
Sprinkle with oregano and salt.
Pour in the water to pick up the pan drippings.
Add wine; cover and simmer 10 minutes or until meat is tender.
(If you wish to thicken drippings for gravy, you'll need to add more water and wine to make more stock.)
