Steak Roll-Ups Serves 6 1/2 cup long-grain rice, uncooked 1/4 teaspoon thyme, crushed 1/4 teaspoon ground marjoram 1/4 cup sliced green onion, with green 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1 can (4 ounces) mushrooms, drained 2 tablespoons butter 2 pounds round steak, about 1/2-inch thick 2 tablespoons vegetable oil 1/2 envelope dry onion soup mix (1/4 cup) 1 cup water 1/3 cup cold water blended with 2 tablespoons flour Cook rice according to package directions until tender; drain if necessary. Stir in thyme and marjoram, green onion, green and red pepper, mushrooms, and butter. Cut steak in 6 pieces; pound each piece to about 6x4 inches. Spread steaks with the cooked rice; roll up and fasten with toothpicks. In a large heavy skillet, heat oil over medium heat. Brown steak rolls; add soup mix and 1 cup water. Cover and simmer for 1 1/2 hours. Stir in flour and water mixture. Cook, stirring, until thickened. Buon appetito. Kieto
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