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Measurements

Stuffed Steak Rolls & whipped Potatoes

Yield: 6 Servings

1 1/2 lb Beef round steak, boneless
3 sl Bacon, halved crosswise
9 oz Green beans, whole
3 sm Carrots, julienne
10 1/4 oz Beef gravy
6 Servings mashed potatoes, instant or homemade
1/4 c Parsley, snipped

Cut steak into portions (i.e., 6 if the recipe is formatted for 6 portions). Pound to 1/4" thickness. In a large skillet cook bacon until crisp; remove from skillet, reserving drippings. Place 1 piece of bacon and several green beans and carrot strips on each meat portion. Roll up jelly roll style. Secure with wooden toothpicks (perhaps tie w cord?) Brown meat on all sides in hot drippings; drain. Add gravy; cover and simmer about 45 minutes or until meat is tender. Remove picks. Meanwhile, prepare potatoes; stir in parsley; cool.
Place meat rolls in individual casseroles. Spoon potato mixture in mounds next to meat. Pour gravy over meat and around potatoes. Seal, label and freeze.
To serve: Bake 1 frozen casserole, covered in a 375F oven for 60-70 minutes or until hot.
Source: Better Homes and Gardens, Fix & Freeze Cookbook


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