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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
2 large onions, sliced |
4 tablespoon(s) canola oil, divided |
6 bacon strips |
6 beef top round steaks or beef sirloin steaks (1/4 pound each) |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 tablespoon(s) dijon mustard |
6 dill pickle spears |
3/4 cup(s) all-purpose flour |
1 1/3 cup(s) water |
4 teaspoon(s) beef bouillon granules |
1 teaspoon(s) dried thyme |
1 bay leaf |
1 tablespoon(s) butter, melted |
hot cooked noodles |
Directions:
1. • In a large skillet, saute onions in 2 tablespoons of oil until tender; remove with a slotted spoon and set aside.
2. • Pound steaks to 1/4-in. thickness; sprinkle with salt and pepper. Spread with mustard and top with onions. Place a pickle at one short end and a bacon strip lengthwise on top. Roll up jelly-roll style; secure with toothpicks. Set aside 1 tablespoon flour for thickening. Coat the roll-ups with remaining flour.
3. • In the same skillet, cook roll-ups in remaining oil over medium heat until browned on all sides. Add the water, bouillon, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.
4. • Remove roll-ups and keep warm. Combine butter and reserved flour; add to the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and toothpicks. Serve beef and gravy with noodles.
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