Ingredients
4 (6oz) top/bottom round steaks
2 tsp strong mustard
Fresh Ground Black Pepper
8 slices of medium lean bacon
2 large dill pickles - halved lengthwise
salt
1-2 Tbsp Flour
2 Tbsp butter or oil
2 medium onions - finely chopped
1 - 1.5 cup beef stock
1 large carrot - diced
1 tsp corn starch
Preparation
Layout steaks and coat thinly with mustard; sprinkle with salt and pepper. Place two strips of bacon on each steak. Place a pickle on the steak and roll up. Secure with a pin or twine. Sprinkle lightly with salt and pepper and coat in flour.
Heat fat in large stew pot; saute onions until translucent; add beef rolls and brown on all sides. Pour in 1 cup of beef stock, add carrots, cover and braise over moderate heat for 2 hours. (adding additional stock if needed).
Remove rolls from broth; stir in corn starch to cold water to dissolve and add to broth. Bring to a boil to thicken gravy.
Serve rolls with gravy.
