Preparation:
With meat mallet, pound steak until 1/4 inch thick: cut into 56
serving pieces. Cut each carrot into thin sticks and the pickle into
56 strips. Place several carrot sticks and one pickle stick on each
piece of meat. eginning at narrow end, roll up, securing with small
skewere or toothpicks. Mix four with salt, pepper and garlic salt: coat
rolls, reserving remaining mixture. In large skittle or slow cooking
pot with browing unit, brown meat rolls in hot oil. Pour off excess
fat. Place browned meat in slow cooking pot. Mix tomato sauce with
reserved flour: stir in onion. Pour over meat. Cover and simmer on LOW
for 7-9 hours or until tender. Sprinkle with parsley. Makes 5 or 6
servings. |
