1 lb. extra lean ground beef
1 egg
1 tsp. salt
1/4 tsp. pepper
1/4 c. fine dry bread crumbs
1/2 c. water
1 (3 oz.) pkg. cream cheese
Flour to coat rolls
2 tbsp. flour
1 1/2 c. beef broth
1/2 c. sour cream with chives
1 tsp. dried tarragon leaves
2 tbsp. butter

In a bowl; blend ground beef, egg, salt, pepper, bread crumbs and water. Mixture will be quite moist. Cut a strip of waxed paper 20 inches long; moisten top side. Form a 4-inch wide strip of the meat mixture; the length of the waxed paper. Cut cream cheese into 8 sticks. Place them along the length of the ground beef and to end. Roll up; pick up waxed paper to help to lift the meat over the filling; you'll form a lengthwise roll. Cut into 8 pieces crosswise. Dust each piece with flour on all sides. Heat 2 tablespoons butter in frying pan. Brown rolls on all sides. Cover and cook 10 to 15 minutes. Remove and keep warm. Stir flour into pan drippings. Slowly add the broth. Cook until thickened. Stir in sour cream and tarragon. Pour sauce over rolls. 4 servings.