Recipe by **Tinkerbell**
This recipe, from the Dec/Jan 1996 issue of Taste of Home has been a family favorite since the first time i made it. It does require a little effort, but it's worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle. *Note: Most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more! I've added the pickle as an optional ingredient. :)
Top Review by Ellen Brody
Made today for dinner. It had a lot of flavor, was very moist, and over all delicious. I have a recipe close to this one but will throw it away, this was a lot better. Thank you.
- 59.14 ml Dijon mustard
- 907.18 g top round steaks, sliced into 8 slices (1/4 inch thick)
- salt and pepper
- 8 slice bacon
- 1 large onion, cut into thin wedges
- 8 dill pickles, thinly sliced (optional)
- 44.37 ml cooking oil
- 709.77 ml beef broth
- 78.07 ml flour
- 118.29 ml water
- chopped fresh parsley
Directions See How It's Made
- Spread mustard on one side of each slice of meat.
- Sprinkle with salt and pepper.
- Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
- Put oil in dutch oven or other large pan and brown meat; drain.
- Add broth and bring to a boil.
- Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
- Remove meat and keep warm.
- Combine flour and water until smooth and slowly stir into broth.
- Bring to a boil, stirring constantly until thickened.
- Remove wooden pics from meat and return to gravy; heat through.
- Sprinkle with parsley if desired.