Steak and Rice Roll-Ups

From Country

INGREDIENTS
1 cup finely chopped fresh mushrooms
2 green onions, finely chopped
1/4 cup finely chopped green pepper
2 tablespoons butter
1-1/2 cups cooked long grain rice
2 tablespoons diced pimientos
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
2 pounds boneless beef top round steak (1/2 inch thick)
2 tablespoons vegetable oil
2 tablespoons plus 1 teaspoon onion soup mix
1 cup water

DIRECTIONS
In a large skillet, saute the mushrooms, onions and pepper in butter until tender. Transfer to a small bowl; stir in the rice, pimientos, thyme and marjoram. Cut steak into six pieces; flatten to 1/2-in. thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks.

In the same skillet, brown roll-ups in oil on all sides. Add soup mix and water; cover and simmer for 1 to 1-1/4 hours or until meat is tender, occasionally spooning cooking liquid over roll-ups. Thicken cooking juices if desired; serve with roll-ups. Remove and discard toothpicks before serving.

Yield: 6 servings.