450-1100g thinly sliced beef round or cubed (about 8-10 small pieces)
8 to 10 slices Swiss cheese
1 can (170-225g) sliced mushrooms, drained
2 cans (340g) condensed brown gravy or beef gravy
Instructions
Preheat oven to 175°C. Lightly grease a 23 x 33cm glass baking dish to prevent the buns from sticking.
Place the thin slices of beef on a cutting board. If some pieces are very large, cut them in half so that you have 8-10 bun-shaped pieces. Cut off any thick, hard edges to make them easier to roll.
Place a slice of Swiss cheese on each steak, and grate the cheese to fit if necessary so that most of the meat is covered.
Sprinkle a small spoonful of drained mushroom slices along one short end of each cheese-covered steak, distributing the mushrooms about evenly between all the steaks.
Starting with the mushroom at the end, roll each steak tightly around the filling, like a small bundle, keeping the cheese and mushrooms inside. Place each roll seam side down in the prepared glass dish, pressing them tightly together to hold the shape.
continue to the next page
