1 lb. lean ground beef
1 egg
1/4 c. fine dry bread crumbs
1/2 c. water
1 (3 oz.) pkg. cream cheese with chives or pimentos
Flour to coat rolls
2 tbsp. butter
2 tbsp. flour
1 can beef consomme
1 sm. tub sour cream
1 tsp. dried tarragon leaves

In a bowl, blend ground beef, egg, bread crumbs, and water. (Mixture will feel quite moist.) Cut strip of wax paper 20 inches long; moisten top side. Form a 4 inch wide strip of the meat mixture the length of the wax paper. Cut cream cheese into eight sticks; place them along the length of the ground beef; end to end. Roll up, picking up wax paper to help lift meat over filling. Cut roll into eight pieces. Dust each piece with flour on all sides.

Heat 2 tablespoons butter in frying pan. Brown rolls on all sides; cover and cook 10-15 minutes. Remove onto warm plate. In quick shake, mix flour and beef consomme. Stir into pan drippings, whisking to keep sauce smooth. Cook until thickened. Stir in sour cream and tarragon. Place meat rolls back into pan and spoon sauce over rolls.

Good served with mixed vegetables and mashed potatoes. 4 servings.