|Dry white bread slice||6|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Prepared horseradish mustard||1 Tablespoon|
|Cooking oil||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
Toast slices of bread and cut them into 1/4-inch cubes.
Cut bacon into small pieces and drop into large heavy skillet or Dutch oven.
Fry just until limp but not brown.
Lift out with a slotted spoon and add to bread cubes.
Add 1 tbsp. oil to drippings in pan.
Cook mushrooms and onion gently until onion is yellow.
Lift out of pan with slotted spoon and add to bread cubes along with 2 tbsp. water and toss all together lightly.
Pound steak with the edge of a heavy plate to make it as thin as possible.
Sprinkle one side with salt and pepper.
Spread same side with mustard.
Cover meat with bread cube mixture.
Roll up like a jelly roll and tie securely.
Heat 2 tbsp. oil in same pan used before and brown beef roll slowly.
Add 1/2 cup water, cover tightly and simmer 1 1/2 to 2 hours or until very tender, adding a little more water if needed.
Lift meat onto a hot platter.
Skim fat from liquid in pan.
Measure liquid left in pan and add enough water to make 2 cups.
Return to pan and bring to boiling.
Shake 1/4 cup water and flour together in a small jar with a tight lid and stir into hot liquid gradually.
Cook gently, stirring, until thick.
Serve with Beef Roll.