4 pieces round steak, thinly sliced
4 tbs garlic, minced
1/4 cup breadcrumbs
Cajun seasoning to taste
2 tbs olive oil
1/4 cup finely diced onion
1/4 cup finely diced green bell pepper
4 mushrooms, sliced
6 - 8 cups water
1 tsp Kitchen Bouquet
1 beef boullion cube
Lay each round steak flat. Season both sides of round steak with Cajun seasoning to taste. Spread 1 tbs garlic evenly over each piece. Sprinkle with breadcrumbs. Roll round steak up tightly. Secure with cooking string. Repeat with remaining round steaks.
In a large Magna-lite pot, brown round steak rolls in 1 tbs olive oil over medium high heat. Turn round steaks until browned on all sides. Remove from pan.
Turn heat down to medium low. Add remaining 1 tbs olive oil and cook onions and bell peppers for 3 minutes. Add water slowly, scraping up browned bits. Add round steak rolls back to pot, making sure they are covered with water.
Bring to a boil. Add mushrooms, Kitchen Bouquet, and bouillon cube. Reduce heat to medium low. Cook for 2 - 3 hours. To thicken gravy, combine 1/4 cup water with 3 tbs cornstarch. Mix slowly into gravy. Repeat if necessary. Serve over rice.