Recipe - Rump Steak With Red Wine Jus And Crushed Potato

2 pound Minute Steaks; (I prefer
Frozen)
One half cup Sliced or chopped mushrooms
1 lg Carrot; shaved thin
One fourth cup Minced onion
One fourth Prepared mustard; (I prefer
spicey brown)
32 ounce Marinara or Tomato Sauce of
Choice

Allow Minute Steaks 30 minutes to defrost a bit. In center of mildly
defrosted steaks place the following: A teaspoon of mustard spread
thinly, A teaspoon of minced onion, A teaspoon of mushrooms, About 4 or 5
strands of shaved carrot.

Roll jelly roll fashion, secure with toothpicks if necessary, and brown the
rollups in a heavy frying pan. They brown very quickly! After all the
roll ups have been browned, degrease them as you see fit, and place them
in layers, in a large ovenproof dish. Cover the rouladen with the Marinara
or Tomato Sauce. Seal with foil and bake at 350 for 30 minutes.

As there is plenty of tomatogravy, I serve these with noodles.

Serves 4 6

Posted to JEWISHFOOD digest by FBabbette@aol.com on Jan 21, 1999,
converted by MM_Buster v2.0l.