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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A dish that isn't to difficult to prepare but is great for company. Ingredients:
3 slices bacon, halved |
1 1/2 lbs thinly sliced round steaks, 1/4 inch thick |
2 tablespoons dijon mustard |
3 medium dill pickles, quartered lengthwise |
1/4 cup finely chopped onion |
1 (10 3/4 ounce) can campbell's beefy mushrooms or 1 (10 3/4 ounce) can condensed golden mushroom soup |
2 tablespoons chopped parsley |
1/2 cup celery |
1/2 cup parsnip (optional) |
3 carrots, halved lengthwise and quartered |
Directions:
1. In a large skillet, cook bacon until crisp; remove and crumble.
2. Cut meat into 6 pieces 6 x 4 inches.
3. Pound meat.
4. Spread each piece of meat with 1 teaspoon mustard.
5. Place 2 pieces of pickle and 4 pieces of carrot across the narrow end; sprinkle with 2 teaspoons onion.
6. Starting at narrow end; roll up.
7. Tuck in ends; fasten with toothpicks.
8. Brown roll-ups in drippings; pour off fat.
9. Stir in soup, celery, parsnips and parsley.
10. Cover, cook over low heat 1 hour 15 minutes.
11. Stir occasionally.
12. Thin with water if desired.
13. Serve with mashed potatoes or rice.
14. Garnish with bacon.
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