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Prep Time: 15 Minutes Cook Time: 95 Minutes |
Ready In: 110 Minutes Servings: 2 |
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Ingredients:
2 tablespoon(s) dijon mustard, divided |
2 beef cubed steaks (6 ounces each) |
1 medium dill pickle, cut lengthwise into eight pieces |
1 small onion, thinly sliced, divided |
1 bacon strip, halved |
2 tablespoon(s) butter |
1 bay leaf |
2 teaspoon(s) beef bouillon granules |
1/2 teaspoon(s) dried rosemary, crushed |
1/8 teaspoon(s) salt |
1 1/2 cup(s) water, divided |
1 tablespoon(s) all-purpose flour |
1 teaspoon(s) browning sauce, optional |
Directions:
1. • Spread 1 tablespoon mustard over one side of each piece of meat. Top each piece with four pickle pieces, a fourth of onion and a piece of bacon. Roll up jelly-roll style and secure with toothpicks. In a skillet, cook meat in butter on all sides until browned. Add the bay leaf, bouillon, rosemary, salt and remaining onion. Stir in 1-1/4 cups water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender.
2. • Remove meat and keep warm. Combine flour and remaining water until smooth. Gradually stir into juices in skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard bay leaf. Stir in browning sauce if desired. Remove toothpicks before serving.
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