Aunt Theresa- Round Steak Rye Rolls

This is one of those recipes your either going to adore or hate. This is from the kitchen of my Aunt Theresa I believe. What we have here are tender, round steak rolls filled with rye bread, onion and green pepper... sounds odd yes, but believe me, it is one of my favorite comfort dishes! Kudos to Aunt Marilyn for helping me recover this recipe when I could not find it amongst my mother's recipes!

1 round steak cut into 1/4 pieces depending on size
(Pound each piece to flatten)

1 onion sliced into strips

1 green pepper, sliced into strips

Rye Bread, crust removed and fed to the dogs. (1 piece of rye bread per piece of round steak you have)

Poultry Seasoning

Flour

Grease to fry rolls in

2 beef bouillon cubes or 2 T. Beef Base

After pounding the meat, take crust off the bread and place the slice on top of meat, put a think slice of onion and a piece of green pepper, a dash of poultry seasoning, some pepper if you wish, roll up, dredge in flour, secure package with toothpicks so it will not fall apart during the cooking process. Brown in grease on all sides (mom used vegetable shortening, oil will work fine).. add flour to the grease in the pan to make a roux, if you feel you have too much grease, remove a little before adding the flour. Add water to cover and bouillon. You can even throw in a dash or 2 of Gravy Master. bring to a boil, add meat packages back, reduce heat to simmer, cover and cook for 1 1/2 hours. Thicken gravy at the end if necessary. Serve with Mashed Potatoes!