- Ingredients
- 2 lbs (.9 kg). beef round steak, sliced or pounded to 1/4 inch thick
- 3 tbsp (45 ml). prepared mustard
- 1/4 cup (60 ml) finely minced onion
- 1 large dill pickle
- 4 slices bacon
- 2 tbsp (30 ml). flour
- 1-1/2 tsp (7 ml). salt
- 1/8 tsp (1 ml). pepper
- 3 tbsp (45 ml). oil
- 1 8 oz (224 grm). can tomato sauce
- 1 tsp (5 ml). Worcestershire sauce
- 1 tsp (5 ml). beef gravy base
- 1 cup (225 ml) hot water
- 1 tsp (5 ml). brown sugar
- heavy cord or skewers
- flour, for thickening
- cooked noodles, potatoe dumplings, or mashed potatoes
- Preparation
- Cut round steak into 8 rectangular pieces and flatten with meat mallet.
- Spread steak rectangles with prepared mustard to within 1/2 inch of edges.
- Sprinkle all with minced onion, but stay on mustard.
- Cut dill pickle into 8 lengthwise strips.
- Halve slices of bacon crosswise.
- Top each steak with bacon half and pickle strip.
- Roll up jellyroll fashion and tie with cord or skewer securely.
- In a seperate bowl, combine flour, salt and pepper.
- Coat meat rolls and brown in a large skillet with oil.
- In another bowl, combine tomato sauce, Worcestershire sauce, beef gravy base, hot water, and brown sugar.
- Pour tomato sauce mixture over meat rolls in skillet.
- Cover and simmer for 1 1/4 hours.
- Remove meat from sauce and remove cord or skewers.
- If sauce is too thin, combine 1 tbsp (15 ml) or 2 tbsp (30 ml). of flour with an equal amount of cold water and stir into sauce.
- Cook sauce until thick an bubbly.
- Serve meat rolls with hot buttered noodles, potato dumplings or mashed potatoes.
- Top with sauce.
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