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Stuffed Beefsteaks

   In a bowl add salt to cooked rice. In a saucepan melt butter and sauté herbs, onions, and pepper for 5 minutes. Add mushrooms and simmer 3 minutes longer. Add rice and stir until well blended. Spoon mixture into the middle of each steak and fold together, keeping as much rice inside as possible. Secure with toothpicks.
  Heat butter or oil in large frying pan and add the steaks. Sprinkle lightly with salt and pepper. Brown over medium heat about 5 minutes on each side. Remove steaks from pan and place on a heated platter. To make gravy, dissolve cornstarch in water and wine. Add to beef brownings in pan, stirring constantly till thickened and golden brown. Season to taste. Serve with steaks and rice left from the stuffing mix.

Serves 4-6

2 lbs beef (top round or sirloin steak) sliced 1/3 " thick
2 T. butter or oil
1/2 t. salt
dash pepper
2 T. cornstarch
3/4 c. water
1/4 c. red or white wine
2 c. cooked rice
1 t. salt
1 T. fresh chives, chopped
1 t. chopped fresh lemon-scented thyme or regular thyme and 1/2 t. grated lemon rind
1/2 c. chopped green pepper--about 1/2 medium-size pepper
1/2 cup chopped onion
2 T. butter
1/2 c. sliced mushrooms

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