| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
German |
Beef, Breads, German |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Round steak in 6 thin pieces |
|
|
Salt and black pepper to taste |
| 1/4 |
c |
+ 2 Tbl Dijon mustard |
| 6 |
sl |
Cooked bacon, crumbled |
| 1/2 |
c |
Chopped onion |
| 1 |
c |
Chopped carrots |
| 6 |
|
Dill pickle spears |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
1. Preheat broiler.
2. lb each piece of beef between two pieces of waxed paper to 6 inch
diameter (about 1/8 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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