4 16-ounce top round steaks
1 cup rice, cooked
2 tablespoons fresh parsley, chopped
1/2 cup mushrooms, sliced
1/4 cup fresh breadcrumbs
2 tablespoons oil
3/4 cup canned brown gravy
1/2 cup water
Pound top round steak until very thin. Make the stuffing by mixing rice, parsley, mushrooms, bread crumbs and egg. Roll stuffing into steaks and secure with toothpicks. Brown rolled steak in heated pan with oil. Pour brown gravy and water over browned meat and simmer, covered for 45 minutes.
Preparation: To braise, brown meat on all sides. Season as desired. Add a small amount of liquid. Cover tightly and cook over low heat until tender. To cook in liquid, brown meat on all sides, season as desired, add liquid, cover tightly and simmer until tender, approximately 30 minutes per pound.
Storage: Refrigerate and use or freeze within two days of purchase. For freezer storage, wrap with foil, freezer paper or place package in a plastic bag. Store up to six months.
Nutrient Analysis per Serving: Calories-290, Carbohydrates-20g, Protein-32g, Cholesterol-121 mg, Sodium-400mg, Iron-4rng, Fat-8g (26% of calories from fat)