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Ingredientes
- 2 lb Antelope top round steaks, 1/4" thick
- 1/4 tsp Garlic salt
- 1 tsp Celery salt
- 1 tsp Paprika
- 1 tsp Dry parsley
- 4 x to 6 Carrots cut into sticks
- 1/2 lb Loose pork sausage meat
- 1/2 c. Flour
- 1 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 1 Tbsp. Brown sugar
- 2 Tbsp. Sweet butter
- 1 Tbsp. Lard
- 2 can Cream of mushroom soup - (10 3/4 ounce ea) undiluted
Direcciones
- Lb. the steaks to 1/8-inch thickness and cut into 4- to 5-inch squares. Mix garlic and celery salts, paprika and parsley, and rub well into both sides of meat. Put several carrot sticks on each piece, and spread with some sausage meat. Roll up and tie or possibly skewer. Dust with flour mixed with salt and pepper, and sprinkle with brown sugar. Brown slowly in combined butter and lard. Pour on soup. Bake, covered, at 325 degrees for 2 1/4 hrs.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 305 | |
| Calories from Fat 197 | 65% |
| Total Fat 22.12g | 28% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.08g | |
| Cholesterol 39mg | 13% |
| Sodium 1320mg | 55% |
| Potassium 218mg | 6% |
| Total Carbs 17.8g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.09g | 3% |
| Protein 8.62g | 14% |
