Recipe by designerchef in Chicagoland, Illinois
This recipe came from a co worker. Ray always brought this dish to our pot lucks and it was usually the first dish gone! It is a delicious traditional meal that even though can be a little time consuming, it is worth it and can be made ahead of time. Our family requests it especially during the winter months, served over noodles or spatzles.
- 2 lbs flank steaks, pounded thin and sliced into narrow strips
- 1 lb bacon, cut lengths in half
- sliced dill pickle
- prepared mustard
- 1 pinch marjoram, for each roll up
- 2⁄3 cup flour
- salt and pepper
- oil, for browning
- 2 cups beef broth
- toothpicks or kitchen string
Directions See How It's Made
- Trim all fat from meat and if not pounded flat by your butcher, take a metal or wooden cooking mallet and pound the steak until the tissues are broken down and it is pretty thin.
- Cut steak into long thin strips.
- Season flour with salt and pepper.
- Arrange an assembly line for preparation for ease of rolling.
- On each piece of steak, place a dab of mustard and rub it along the steak.
- Add a piece of bacon.
- Add a piece of pickle slice.
- Sprinkle a dab of marjoram.
- From one end of the steak, start rolling the steak, bacon, pickle until completely rolled and secure with toothpicks or string.
- Continue until all steak is rolled.
- Dredge rolls of steak into flour until coated.
- Heat oil in deep fryer pan.
- Brown steak until browned.
- Transfer to casserole dish.
- Continue browning and transferring into casserole dish until done.
- Preheat oven to 350°F.
- Stir and scrape up any browned bits left in frying pan and slowly add 2 cups of beef broth.
- Sprinkle a dash of extra marjoram into gravy and stir.
- Pour gravy over steak rolls in casserole dish.
- Either bake now at 350°F for 1-1-1/2 hours or you can refrigerate and cook later.