Stuffed Round Steak and Gravy

Lay each round steak flat. Season both sides of round steak with Cajun seasoning to taste. Spread 1 tablespoon 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 tablespoon olive oil over medium high heat. Turn round steaks until browned on all sides. Remove from pan.

Turn heat down to medium low. Add the remaining 1 tablespoon olive oil and cook onions and bell peppers for 3 minutes. Add water slowly, scraping up browned bits. Add round steak rolls back to the pot, making sure they are covered with water. Add more water if necessary.

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 tablespoons cornstarch. Mix slowly into gravy. Repeat if necessary. Serve over rice.