A unique and savory dish. Thin round steak is spread with mustard, stuffed with bacon and a wiener, then rolled, browned, and simmered until tender in a rich cream gravy.
Author
Linda Brown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 lbs. | Round Steak (May use Tenderized) |
| Salt | |
| Pepper | |
| Prepared Mustard | |
| Flour | |
| Margarine | |
| 1 or 2 | Bouillon Cubes |
| 1/2 C. | Water |
| 1/4 C. | Cream or Canned Milk |
| Several | Slices of Raw Bacon |
| 8 | Weiners (I use Wrangler’s Beef Ones) |
Instructions
1. Pound beef thin & flat. 2. Cut beef in stripes about 4” x 1 1/2”. 3. Sprinkle both sides of meat with salt & pepper. 4. Spread mustard over one side. 5. Top with 1/2 slice of raw bacon. 6. Add weiners on top of bacon. 7. Roll up and secure with 2 or 3 toothpicks. 8. Roll in flour. 9. Melt margarine in heavy skillet. 10. Use an electric skillet. 11. Heat skillet & brown on all surfaces (push toothpicks to other sides to allow easier browning). 12. Dissolve bouillon cube (I use 2 cubes) in boiling water, pour off extra grease before adding bouillon water to skillet. 13. Cook covered and simmer meat until tender. I cook for 2 or 3 hours depending on how much time I have (at least 1 hour). 14. Lift beef rolls from skillet - remove toothpicks. 15. Keep rolls warm in low oven while making gravy. 16. Add cream or milk (I use a whole can of canned milk) to skillet. 17. Bring to a boil. I like a lot of gravy. 18. Return beef rolls to skillet & spoon gravy over them or leave in container in oven until you serve.
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