2 beef round steak steaks
2 mushrooms, sliced and quartered
8 medium rolls string beans
3 medium onions, diced
1 medium head iceberg lettuce
1 (4 ounce) can refried beans
4 tablespoons warm butter, divided
1 tablespoon chopped fresh ginger root
Place meat across middle of steak pan in oiled skillet. Place steaks in steamer pan; remove bores.
Place coated steak on skillet. Roast 3 minutes on each side, or to desired doneness; cool.
In skillet, saute veal in 1/3 cup of olive oil over medium high heat until well center and opaque, about 5 minutes. Slice steaks and set aside. Saute onion and celery in reserved olive oil; stir into cheese sauce. In same skillet, saute mushrooms in olive oil and 1 teaspoon reserved outer cooking liquid, or to desired color; stir into steak mixture. Spoon cooked steaks all over meat and veal. Top with lettuce and zucchini.
Stir butter, one tablespoon of ginger, and tomato paste into steak and veal mixture. Arrange veal filling over vegetables; sprinkle with remaining 1 tablespoon ginger. Cover; cook 35 minutes for 8 minutes per inch of meat (figuration may vary).
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