Steak Rolls

1. Pound steak to 1/3 inch thick.

2. Cut into 6 pieces.

3. Mix the next 8 ingredients.

4. Put 1/4 cup on each piece of steak.

5. Roll up and secure with toothpick.

6. Roll in flour.

7. In large skillet, heat oil, brown rolls.

8. Mix soup and water.

9. Pour over rolls.

10. Cover and simmer for about 2 hours, until tender.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	103.7325 g
Protein	174.4049 g
Carbohydrates	173.3908 g
Energy	2344.0769 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7858 g
Water	1259.9992 g
Aspartic acid	15.7547 g
Calcium, Ca	388.282 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0952 g
Lutein + zeaxanthin	358.9768 g
Fiber, total dietary	17.3066 g
Carotene, beta	380.1258 g
Niacin	56.1537 mg
Hydroxyproline	0.51 g
Vitamin A, RAE	244.1032 g
Arginine	11.9537 g
Riboflavin	3.2648 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0893 g
Fatty acids, total saturated 20:1	0.1898 g
Glutamic acid	26.8131 g
Sodium, Na	2540.7152 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4139 g
Total lipid (fat)	103.7325 g
Manganese, Mn	3.0316 mg
Fructose	0.8761 g
Proline	6.9156 g
Fatty acids, total saturated 16:0	15.0843 g
Fatty acids, total saturated 8:0	0.2853 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.8696 g
Sucrose	0.5685 g
Choline, total	510.6791 mg
Fatty acids, total polyunsaturated 18:1 t	0.1088 g
Sugars, total	6.1753 g
Serine	7.2523 g
Fatty acids, total saturated 10:0	0.6389 g
Fatty acids, total saturated 18:0	6.8555 g
Fatty acids, total saturated 20:4 undifferentiated	0.4012 g
Vitamin B-6	4.6455 mg
Selenium, Se	195.7191 g
Ash	16.6294 g
Fatty acids, total saturated 18:1 undifferentiated	28.4518 g
Pantothenic acid	7.3796 mg
Phenylalanine	7.2156 g
Copper, Cu	1.638 mg
Betaine	42.9951 mg
Thiamin	4.5971 mg
Retinol	210.944 g
Methionine	4.6203 g
Iron, Fe	8.2754 mg
Carbohydrate, by difference	173.3908 g
Phosphorus, P	2045.1104 mg
Folate, total	106.107 g
Tocopherol, gamma	0.0578 mg
Fatty acids, total saturated 4:0	0.8259 g
Lycopene	0.115 g
Alanine	9.5447 g
Cholesterol	508.8096 mg
Valine	8.6253 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	16.3869 g
Glycine	7.8377 g
Carotene, alpha	0.069 g
Glucose (dextrose)	1.2541 g
Fatty acids, total saturated 14:0	2.9278 g
Zinc, Zn	25.8784 mg
Isoleucine	7.8442 g
Fatty acids, total saturated 12:0	0.7155 g
Fatty acids, total polyunsaturated	29.6832 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	13.7502 g
Tocotrienol, alpha	0.0312 mg
Vitamin A, IU	1376.9329 IU
Folate, DFE	106.107 g
Tryptophan	2.1172 g
Vitamin C, total ascorbic acid	10.5662 mg
Phytosterols	11.749 mg
Galactose	0.2433 g
Fatty acids, total polyunsaturated 18:1 c	10.4757 g
Fatty acids, total saturated 6:0	0.4891 g
Tyrosine	6.7928 g
Vitamin B-12	4.3546 g
Vitamin K (phylloquinone)	80.4727 g
Fatty acids, total saturated	31.6206 g
Histidine	6.5526 g
Fatty acids, total monounsaturated	39.4411 g
Threonine	7.2794 g
Folate, food	106.107 g
Fatty acids, total polyunsaturated 17:0	0.0612 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	1.6162 mg
Fatty acids, total trans	0.1088 g
Fatty acids, total trans-monoenoic	0.1088 g
Magnesium, Mg	282.5918 mg
Lysine	13.8012 g
Potassium, K	3480.0308 mg
Cystine	2.0505 g
Fluoride, F	2.8033 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Butter	0.25 cup	342	15.714	28.8
Oil	2 tablespoons	224.256	0	25.4669
Onion	0.33 cup	21.3333	4.9813	0.0533
Celery	0.5 cup	8.08	1.4999	0.0859
Parsley	1 tablespoon	1.368	0.2405	0.03
Water	1.33 1/3	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
flour	1 cup	578.28	126.6054	2.2436
sage	0.5 teaspoon	0	0	0
breadcrumb	2 cups	0	0	0
steak	1.5 1/2	836.4019	0	23.0521
cream mushroom soup	1 can	330.9145	23.982	23.982