Minute Steaks Stuffed With Wild Rice And Mushrooms

Wash rice 3 times in warm water. Using a tightly covered pot, place 1 cup wild rice in 2 1/4 cups salted water. Bring to a boil, then reduce heat and simmer for 45 minutes.

Remove from heat and let stand for 30 minutes. Stir lightly with a fork.

Spray a small nonstick skillet with nonstick cooking spray. Lightly saute mushrooms over medium heat. Combine cooked rice, mushrooms, and water chestnuts.

Lay steaks flat on a working surface and sprinkle lightly with garlic powder. Divide rice-mushroom mixture evenly on top of steaks, spreading to cover surface of beef. Roll up each steak, jelly roll-fashion, and fasten with toothpicks. Secure ends with toothpicks to make sure filling does not spill out.

Spray a large nonstick skillet with nonstick cooking spray and brown the beef rolls on all sides over moderately high heat.

Dissolve beef granules in 3/4 cup water and pour into bottom of skillet. Cover and simmer until meat is tender, about 30 minutes.

Spray a nonstick skillet with nonstick cooking spray. Add mushrooms and butter. Saute mushrooms, then add red wine. Bring to a boil. Stir in liquid from beef rolls (about 3/4 cup).

Dissolve cornstarch in soy sauce and stir into pan. Boil, stirring constantly, until thickened. Stir in sugar and black pepper.

Pour mushroom sauce over cooked beef rolls and serve at once (remove toothpicks before serving).