Stuffed Beef Rolls

• 1 1/2 to 2 lb. round steak (cut 1/2-inch thick)
• Dusseldorf mustard
• 1 medium onion, finely chopped
• 3 Tbsp. butter or other fat
• 3/4 c. canned beef bouillon
• 1 Tbsp. flour
• 1 1/2 tsp. salt
• freshly ground pepper
• 8 slices bacon, chopped
• 1 large or 2 medium size dill pickles
• 1 Tbsp. butter
• 1/2 c. red cooking wine

1. Pound steak to 1/4-inch thickness.
2. Cut into 8 serving pieces. Season with salt and pepper. Brush lightly with mustard. Top each piece with some of the chopped bacon, onion and thin slices of pickle. Roll firmly and fasten with thin white cord or small wooden picks.
3. Melt butter or other fat in a heavy skillet. Dredge rolls with flour and brown on all sides over moderate heat.
4. Add bouillon and cooking wine. Cover and simmer gently until meat is tender, about 1 1/2 hours. Transfer to a warm serving dish. Combine remaining 1 tablespoon of butter with flour and blend. Add to pan drippings; cook and stir until thickened. If mixture is too thick, thin to the desired consistency with a little water. Serve with mashed potatoes, green beans and leaf lettuce salad.

mustard, onion, butter, beef bouillon, flour, salt, freshly ground pepper, bacon, dill pickles, butter, red cooking wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=801072 (may not work)