Friday, June 20, 2008


4 tbsp oil
2 cups sliced onion
6 bacon strips
6 beef round steaks (1/4 pound each)
1/2 tsp salt
1/4 tsp pepper
1 Tbsp mustard
6 dill pickle spears
3/4 flour
1 1/3 cup water
4 tsp beef bouilion granules or equivalent
1 tsp dried thyme
1 bay leaf
1 Tbsp butter

Pound steaks till 1/4 inch thickness and sprinkle with salt and pepper. ( I ask the butcher to 'flap the meat' and tell him/her what I am making and they will oblige me) Spread each meat with mustard, sauted onion, one piece bacon and one pickle lengthwise on steak. Roll up and secure with toothpicks. In skillet heat a bit of oil. Brown rolls in oil. Add water, boullion, thyme and bayleaf, scraping off the brown bits from pan. Simmer for thirty minutes or till beef is tender. Remove rolls and keep warm. Combine butter, some cold water and reserved flour. Add to pan juices and thicken. Serve with gravy over noodles.

In large skillet saute onions in oil till tender. Remove. Cook bacon in same pan till partially cooked but not crisp. Remove and set aside.

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