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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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It does require a little effort, but it's worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle. *Note: Most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more. I've added the pickle as an optional ingredient. :). Ingredients:
1/4 cup dijon mustard |
2 lbs top round steaks, sliced into 8 slices (1/4 inch thick) |
salt and pepper |
8 slices bacon |
1 large onion, cut into thin wedges |
8 dill pickles, thinly sliced (optional) |
3 tablespoons cooking oil |
3 cups beef broth |
1/3 cup flour |
1/2 cup water |
chopped fresh parsley |
Directions:
1. Spread mustard on one side of each slice of meat.
2. Sprinkle with salt and pepper.
3. Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
4. Put oil in dutch oven or other large pan and brown meat; drain.
5. Add broth and bring to a boil.
6. Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
7. Remove meat and keep warm.
8. Combine flour and water until smooth and slowly stir into broth.
9. Bring to a boil, stirring constantly until thickened.
10. Remove wooden pics from meat and return to gravy; heat through.
11. Sprinkle with parsley if desired.
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