Vegetable Stuffed Beef Bundles
Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 70.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
- Vegetable Option
- 2 medium carrots, cut into 3 inch x ½ sticks
- 6 beef cubed steak, (about 6x4 inches each)
- 2 tablespoons vegetable oil
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ cup Liquid Option
- ¼ teaspoon Herb Option, crushed
- 1 cup sour cream, Shortcut
OPTIONS
Vegetable - Use 1 Item
- 24 whole green beans, (I will research this for long beans)
- 1 medium zucchini, cut into 3 inch x ½ sticks
- 6 dill pickle spears
Soup - Use 1 Item
- condensed cream of onion soup
- condensed cream of chicken & mushroom soup
- condensed cream of mushroom soup, Shortcut
Herb - Use 1 Item
- dried thyme
- dried summer savory
- dried dill weed
Lay out the cubed steaks on a flat surface. Divide Vegetable Option and carrots evenly on each steak.
Roll up each steak and secure with toothpicks.
Heat the oil in a large non stick pan on medium heat. When hot, add beef rolls and cook to brown all sides, then remove from pan.
To the pan, add the Soup, Liquid, and Herb Options, stir until blended together.
Add the beef rolls back to the pan and heat until mixture is boiling then reduce to low heat. Cover and simmer for 30 minutes or until the steak and vegetables are tender. Remove beef rolls to a plater and cover to keep warm.
Stir the sour cream into the pan and stir to make a sauce, heat through but do not boil.
Spoon some of the sauce over the beef rolls, serve the rest of the sauce in a bowl that can be used as desired. Serve and enjoy.