Difficulty: Moderately Easy
Things You’ll Need:
- Skillet
- 10 slices 1/4 inch thick rump roast
- bread cubes
- onion
- celery
- stick butter
- milk
- beef bouilion
- culinary string
- salt
- pepper
- flour
Step1
Make bread stuffing as follows: in a skillet melt 1 stick of butter, pace in half a medium onion and a stick of celery and salt and pepper to taste. Cook on low heat till onions and celery are soft. Remove from heat add 1 cup of milk. Pour this mixture over 3 bags of bread cubes. This is homemade bread stuffing. The way my momma used to make it.
Step2
Get your beef slices, and culinary string out on a cutting board. Place bread stuffing at the one end of the beef slice and roll the beef slice. Take the culinary string and wrap around and tie off the beef roll.
Step3
Next, in a sauce pan take and use 4 cups of water to 4 beef boulion cubes. In seperate bowl mix 2 cups water to about 1/2 cup flour, this is to thicken your gravy or in this case the beef boulion broth. When the beef boulion is boiling, whisk in flour/water mix. Turn heat down and allow to thicken.
Step4
In skillet place small amount of cooking oil, place beef in skillet and brown the beef on outside. When beef is browned entirely on outside, turn down heat to simmer, pour gravy mixture over the beef rolls. Then you cover with lid and allow to simmer for 45 minutes. Serve with your favorite sides. I usually do mashed potatoes and corn.
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