Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Sirloin*
1/3 c Vegetable oil
1/2 c Chopped onion
1 1/2 c Sliced carrots
1/2 c Chopped green pepper
1/2 c Sliced onion
1/4 c Butter or margarine
16 oz Can whole tomatoes**
1 lb Sausage meat
1 Beef bouillion cube
1/2 c Fine dry bread crumbs
1 c Boiling water
1/4 c Flour
2 tb Flour

*Sirloin should be cut into slices about 1/2-inch thick **Canned whole
tomatoes in tomato puree or Tomato Sauce

Trim excess fat from meat; cut each piece into 3 portions. Pound
meat on both sides with mallet to 1/16" thickness. Sprinkle meat
lightly on both sides with salt pepper. Cook chopped onion and
green pepper in melted butter until tender, stirring occasionally;
set aside. In bowl or food processor, mix sausage, cooked vegetable
mixture and bread crumbs. Spoon about 3 tablespoons stuffing onto
each slice of meat. Roll up; secure with toothpicks. Roll meat rolls
in the 1/4 cup flour. Heat oil in large frying pan; add meat and cook
until lightly browned on all sides. Reduce heat; remove meat from
frying pan; add carrots and sliced onion. Cook vegetables, stirring
occasionally until crisp-tender. Return meat to pan ;add tomatoes.
Dissolve bouillon cube in boiling water; add to tomatoes. Cover
frying pan; cook 60-70 minutes over low heat until meat is tender.
Remove from heat. Place meat rolls in warm serving dish. Pour meat
gravy into 1-quart measuring PM cup. Skim off 3 tablespoons fat;
return it to frying pan. Skim off remaining fat and discard. Blend
the 2 tablespoons four into fat in pan. Gradually add gravy in
measuring cup; cook over low heat until thickened, stirring
constantly. Serve gravy over meat rolls.

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