 |
| steak roll broil | ||
1/3 cup sliced mushrooms |
salt to taste | |
| 1 tbsp. chopped green onion | 6 slices beef tenderloin | |
| 2 tsp. margarine | 2 tbsp. butter | |
| 1/3 cup sour cream | 1 tsp. chopped parsley | |
| 1 tsp. chopped parsley | garlic powder to taste | |
| 6 hot dog buns | ||
Sauté mushrooms and green onions in margarine in skillet until tender; remove from heat. Add sour cream, 1 teaspoon parsley and salt; mix well. Flatten each tenderloin slice to a 4-inch square. Spread with mushroom mixture; roll up and secure with toothpicks. Grill 3 inches above hot coals for rare, 4 inches for medium or 5 to 6 inches for well done, turning and basting frequently with mixture of butter, parsley and garlis powder. Serve on buns. ENJOY
