Found this in my mother’s church cookbook from the ladies auxiliary and it disappeared at Easter dinner

These Oven Baked Church Cookbook Beef Roll Ups pack nostalgic, potluck-style comfort into every tender bite. Thinly sliced beef steaks are rolled around savory, herb-seasoned stuffing and slow-baked under a velvety cream of mushroom gravy until tender and juicy.

Oven Baked 5-Ingredient Church Cookbook Beef Roll Ups

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Heat your oven to 350°F (175°C) and lightly grease a 9×13-inch glass baking dish with butter.

2. Prepare the stuffing: In a medium bowl, combine the dry stuffing mix with 1 cup of beef broth and the melted butter. Stir until the liquid is absorbed and the stuffing is soft and moistened.

3. Prep the beef: Lay the beef slices out on a clean surface and gently pound any thick spots to an even 1/4-inch thickness so they roll easily.

4. Stuff and roll: Divide the stuffing evenly among the beef slices, placing a mound near one short end of each piece. Roll each beef slice up snugly around the stuffing and secure with 1 to 2 toothpicks.

5. Arrange in dish: Place the beef roll ups seam-side down in a single layer in the prepared baking dish, nestling them close together.

6. Add the sauce: Whisk together the cream of mushroom soup and the remaining 1/2 cup of beef broth until smooth. Pour evenly over and around the roll ups.

7. Bake covered, then uncovered: Cover tightly with foil and bake for 45 minutes. Remove the foil and bake uncovered for another 20 to 25 minutes, or until the beef is tender and the sauce is bubbling.

8. Rest and serve: Let rest for 5 to 10 minutes, then carefully remove all toothpicks before spooning the rich pan sauce over each portion and serving warm.