Steak Roll Parmesan

 

2 to 3 lb. flank or round steak, pounded, thin

1 sm. can mushroom pieces

1 sm. onion, diced

4 T. Parmesan cheese

Salt to taste

Pepper to taste

1 T. vegetable oil

1 1/2 C. beef bouillon

1/4 C. flour

1/4 C. water

1 T. parsley flakes

 

Place mushrooms, onions, cheese, salt, pepper and parsley along center of steak. Beginning with the short side, roll as tightly as possible into one large roll. Fasten with string. Brown meat in oil. Place in slow cooker and add bouillon. Cover and cook on low for 7 to 10 hours (3 to 4 hours on high). Thicken cooking liquid with mixture of 1/4 C. flour mixed with 1/4 C. water. Place roll on serving platter and pour gravy over it.