Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Round steak in 6 thin pieces |
\N \N | Salt and black pepper to taste |
¼ cup | + 2 Tbl Dijon mustard |
6 slices | Cooked bacon, crumbled |
½ cup | Chopped onion |
1 cup | Chopped carrots |
6 \N | Dill pickle spears |
2 tablespoons | Vegetable oil |
1. Preheat broiler.
2. lb each piece of beef between two pieces of waxed paper to 6 inch diameter (about ⅛ inch thick); sprinkle with salt and pepper.
3. Place meat on rack in pan 4 inches from heat and broil for 1 minute on each side.
4. Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll up and secure with a wooden toothpick.
5. Heat oil in a medium nonstick skillet over medium heat. Brown meat rolls on all sides.
6. Add 1 inch water to skillet. Cover and simmer for 1 hour, or until beef is tender. Remove to a warm serving dish. Pour the pan juices into a sauce bowl. Remove toothpicks before serving. Pass the sauce separately.
Makes six servings.