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sirloin vegetable oil onion carrots green pepper onion butter tomatoes sausage meat bouillion bread crumbs boiling water flour flour
Viewed: 30 - Published at: 6 years agoIngredients
- 3 lb Sirloin*
- 1/3 c. Vegetable oil
- 1/2 c. Minced onion
- 1 1/2 c. Sliced carrots
- 1/2 c. Minced green pepper
- 1/2 c. Sliced onion
- 1/4 c. Butter or possibly margarine
- 16 ounce Can whole tomatoes**
- 1 lb Sausage meat
- 1 x Beef bouillion cube
- 1/2 c. Fine dry bread crumbs
- 1 c. Boiling water
- 1/4 c. Flour
- 2 Tbsp. Flour
Method
- *Sirloin should be cut into slices about 1/2-inch thick**Canned whole tomatoes in tomato puree Trim excess fat from meat; cut each piece into 3 portions.
- Lb.
- meat on both sides with mallet to 1/16" thickness.
- Sprinkle meat lightly on both sides with salt & pepper.
- Cook minced onion and green pepper in melted butter till tender, stirring occasionally; set aside.
- In bowl or possibly food processor, mix sausage, cooked vegetable mix and bread crumbs.
- Spoon about 3 Tbsp.
- stuffing onto each slice of meat.
- Roll up; secure with toothpicks.
- Roll meat rolls in the 1/4 c. flour.
- Heat oil in large frying pan; add in meat and cook till lightly browned on all sides.
- Reduce heat; remove meat from frying pan; add in carrots and 01/22/92 4:33 PM sliced onion.
- Cook vegetables, stirring occasionally till crisp-tender.
- Return meat to pan ;add in tomatoes.
- Dissolve bouillon cube in boiling water; add in to tomatoes.
- Cover frying pan; cook 60-70 min over low heat till meat is tender.
- Remove from heat.
- Place meat rolls in hot serving dish.
- Pour meat gravy into 1-qt measuring 03/17/92 2:21 PM c..
- Skim off 3 Tbsp.
- fat; return it to frying pan.
- Skim off remaining fat and throw away.
- Blend the 2 Tbsp.
- four into fat in pan.
- Gradually add in gravy in measuring c.; cook over low heat till thickened, stirring constantly.
- Serve gravy over meat rolls.
