1Cook long grain and wild rice according to package directions. Let cool. I use beef stock instead of water to cook the rice in.
2While rice is cooking, place onions, celery, and carrots in skillet with small amount of olive oil, sauted till tender, add in mushrooms and more o.o. if needed, cook for about 5 min. or until mushrooms are tender. Add COOKED rice to veggies, mix in well. Or cook with rice using this recipe Long grain and wild rice with veggies
3Season both sides of meat, place rice in center, roll steak up and secure with toothpicks on ends and in center.
4Fry in a small amount of olive oil turning steak on all four sides, cook for about 5ish min. per side. You may need to hold rolls up to brown each end.
5To make gravy/sauce, add a little more olive oil same pan steak rolls were cooked in. (About 1/4c)put 1/4 c flour in pan, mix well and cook for a couple of minutes, now add 2 c. of beef stock stirring constantly and scraping yummies off of bottom of pan till gravy is thickened.