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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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a very old friend cooked this for me ages ago, and i have been making it ever since. great with mashed potatoes laurie was right, the traditional recipe includes a pickle slice down the middle, this was modified so dh would eat it, over 30 yrs ago. Ingredients:
8 slices top round beef |
2 onions, chopped |
8 slices bacon |
1/4 cup dijon mustard |
salt & pepper |
2 tablespoons oil |
1 (14 ounce) can beef broth |
Directions:
1. pound strips of top round thin, lay flat.
2. spread a layer of dijon mustard on to round steak strip, top with bacon slice, top with chopped onions.
3. roll vertically, narrow side first, and tie with twine or close with 2 toothpicks repeat with remaining slices.
4. brown beef in 2 batches, on both sides, in oil, removing to a plate.
5. add 1 can beef broth, return beef and juices to pan.
6. cover, lower to simmer for 1 hour.
7. you can thicken gravy w/flour if desired.
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