Beef Rolls With Mustard & Dill Pickles

• 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

1. Preheat oven to 350u0b0F Keep flameproof casserole dish WITH LID ready.
2. 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.
3. Place a pickle spear along one end of each slice & roll up neatly. Tie rolls with string or secure with toothpicks.
4. Heat oil in casserole; add beef rolls & fry over med-high heat until browned on all sides. Remove from pan & set aside.
5. Add onions to pan and fry until soft & beginning to brown, stirring frequently.
6. Return beef rolls to pan and add beer and bay leaf. Bring to boil over high heat.
7. 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.
8. Remove string/toothpicks and discard bay leaf prior to serving.
9. Serve with rice or potatoes.

beef, brown mustard, salt, dill pickles, vegetable oil, onions, dark beer, bay leaf

Taken from www.food.com/recipe/beef-rolls-with-mustard-dill-pickles-184773 (may not work)