Braised Stuffed Beef Rolls
|Beef boneless round steak||2 Pound (1/2 Inch Thick)|
|Prepared mustard||2 Tablespoon|
|Bacon slices||3 , cut into halves|
|Onion||1 Medium, chopped|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dill pickles||3 , cut into halves|
|Vegetable oil||2 Tablespoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Cold water||2 Tablespoon|
Pound beef until 1/4 inch thick.
Cut into pieces, about 7 x 4 inches.
Lightly sprinkle with salt and pepper.
Spread each piece with 1 teaspoon mustard.
Place 1/2 strip bacon down center of each piece.
Sprinkle with onion and snipped parsley.
Place pickle half on narrow end of each; roll up.
Fasten with wooden picks.
Heat oil in 10-inch skillet until hot.
Cook rolls over medium heat until brown on all sides.
Add 1 1/4 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, about 1 hour.
Remove rolls to warm platter; keep warm.
Add enough water to liquid in skillet if necessary to measure 1 cup.
Shake 2 tablespoons water and the flour in tightly covered container; stir gradually into broth.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute. (Add water if necessary.)