Beef Rolls With Mustard & Dill Pickles

Name: Beef Rolls With Mustard & Dill Pickles
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1 3/4 lbs beef top round steak, sliced into 8 thin slices & prepared for cooking; 3 tablespoons spicy brown mustard; salt & pepper; 4 large dill pickles, halved lengthwise or 8 medium dill pickles; 2 tablespoons vegetable oil; 2 onions, thinly sliced; 1 cup dark beer or 1 cup beef stock; 1 bay leaf

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Recipe by WhoKnew

This recipe sounded like it would be delicious--a very unique preparation for beef! From a cookbook entitled "The Ultimate Cooking Course", 2003.

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READY IN: 1hr 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1 ³⁄₄

lbs beef top round steak, sliced into 8 thin slices & prepared for cooking
3

tablespoons spicy brown mustard
salt & pepper
4

large dill pickles, halved lengthwise or 8 medium dill pickles
2

tablespoons vegetable oil
2

onions, thinly sliced
1

cup dark beer or 1 cup beef stock
1

bay leaf

DIRECTIONS

Preheat oven to 350°F Keep flameproof casserole dish WITH LID ready.
Lay slices of beef (pounded to thickness of 1/4 inch) flat on work surface. Spread each slice with mustard, almost to edges. Season with salt & pepper.
Place a pickle spear along one end of each slice & roll up neatly. Tie rolls with string or secure with toothpicks.
Heat oil in casserole; add beef rolls & fry over med-high heat until browned on all sides. Remove from pan & set aside.
Add onions to pan and fry until soft & beginning to brown, stirring frequently.
Return beef rolls to pan and add beer and bay leaf. Bring to boil over high heat.
Cover pan tightly & transfer to the oven. Cook until beef rolls are very tender (about 1 hour). Turn them over halfway through cooking to ensure even cooking.
Remove string/toothpicks and discard bay leaf prior to serving.
Serve with rice or potatoes.

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