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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
1 pound(s) thin beef top round steak, cut into four pieces |
coarse-ground prepared mustard |
1/4 teaspoon(s) dried thyme |
salt and pepper to taste |
1 medium dill pickle, quartered lengthwise |
3 carrots, cut into sticks, divided |
1 small onion, cut into wedges |
2 tablespoon(s) all-purpose flour |
1 tablespoon(s) canola oil |
2 cup(s) water |
2 teaspoon(s) beef bouillon granules |
3 tablespoon(s) ketchup |
cooked noodles |
Directions:
1. • Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. Layer the steak pieces with a quarter each of pickle slices, carrot sticks and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour.
2. • In a large skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer 1 hour or until meat is tender. Thicken gravy if desired.
3. • Serve with noodles.
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