How to make it

  • Using a meat mallet, pound steaks to 1/4 inch thickness
  • Coat a nonstick skillet with olive oil and heat over medium high heat. Add the mushrooms, onions, and celery, and saute, stirring until the mushrooms and onions are lightly browned.
  • In a bowl, combine the mushroom mixture, stuffing mix, and 1/2 cup of the broth. Place a spoonful of the stuffing mixture in the center of each steak, roll up, and secure with a toothpick.
  • Heat the nonstick skillet again, add the roll ups, and cook until they're browned on all sides. Transfer to crockpot. Pour in the wine and the remaining 1/2 cup broth. Add the bay leaf. Cover and cook on low for 6 -8 hours, until beef is cooked through and very tender.
  • Remove to a platter, reserving the broth - keep the beef warm. Discard bay leaf. Pour broth into a saucepan.
  • Combine the cornstarch and cold water in a measuring cup. Pour into the broth and cook, stirring, over medium heat until thickened, about 2 minutes. Serve the roll ups with the thickened broth. If desired, sprinkle pepper over each serving.

Reviews & Comments 3

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  • sday5 6 years ago
    I like the sounds of recipe and will try it soon.
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  • zena824 6 years ago
    This sounds good.....I need to try this..
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  • organicmama 6 years ago
    Nice recipe!
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