Ingredients Jump to Instructions ↓

  1. 2 tablespoons Dijon mustard, divided

  2. 2 beef cubed steaks (6 ounces each )

  3. 1 medium dill pickle, cut lengthwise into eight pieces

  4. 1 small onion, thinly sliced, divided

  5. 1 bacon strip, halved

  6. 2 tablespoons butter

  7. 1 bay leaf

  8. 2 teaspoons beef bouillon granules

  9. 1/2 teaspoon dried rosemary, crushed

  10. 1/8 teaspoon salt

  11. 1-1/2 cups water, divided

  12. 1 tablespoon all-purpose flour

  13. 1 teaspoon browning sauce, optional

Instructions Jump to Ingredients ↑

  1. Spread 1 tablespoon mustard over one side of each piece of meat. Top each piece with four pickle pieces, a fourth on 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. 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. Yield: 2 servings.


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