STUFFED BEEF ROLLS and GRAVY
Instructions:
- 2 large boneless round steaks
- Salt and pepper
- 8 tbs mustard
- 8 slices bacon, cut into 1/2\'s
- 2 medium onions, chopped
- 1/2 cups parsley flakes
- 8 dill pickle halves
- 4 tbs oil
- 3 cups cold water
- 1 tsp salt
- 1 tsp pepper
- 2 tbs flour
- sandwich size zip-lock bag
- toothpicks
- Pound beef until 1/4in thick.
- Cut each steak into 4 equal pieces.
- Lightly sprinkle with salt and pepper.
- Spread each piece with 1 tsp mustard.
- Place 1\\2 strip bacon down center of each.
- Sprinkle with onion and parsley.
- Place pickle half on narrow end of each and roll up.
- Wrap rest of 1/2 strip of bacon around each roll.
- Fasten with toothpicks.
- Heat oil in large skillet until hot.
- Cook rolls over medium heat until brown.
- Add water, 1 tsp salt,1 tsp pepper, and heat to boiling. Reduce heat.
- Cover and simmer about 45 minutes.
- Remove rolls and keep warm.
- Add enough water to skillet to measure one cup.
- Shake 2 tbs cold water and flour in zip-lock bag until mixed well.
- Open bag and add to skillet.
- Heat to boiling and stir constantly until gravy -sets.
- Serve gravy over rolls.