Cube Steak Beef Rouladen

• 2 tablespoons Dijon mustard, divided
• 2 beef cube steaks (6 ounces each)
• 1 medium dill pickle, cut lengthwise into eight pieces
• 1 small onion, thinly sliced, divided
• 1 bacon strip, halved
• 2 tablespoons butter
• 1 bay leaf
• 2 teaspoons beef bouillon granules
• 1/2 teaspoon dried rosemary, crushed
• 1/8 teaspoon salt
• 1-1/2 cups water, divided
• 1 tablespoon all-purpose flour
• 1 teaspoon browning sauce, optional

1. Spread 1 tablespoon mustard over one side of each piece of meat. Top each piece with four pickle pieces, a fourth on onion and a piece of bacon. Roll up jelly-roll style and secure with toothpicks. In a skillet, cook meat in butter on all sides until browned. Add the bay leaf, bouillon, rosemary, salt and remaining onion. Stir in 1-1/4 cups water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender.
2. Remove meat and keep warm. Combine flour and remaining water until smooth. Gradually stir into juices in skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard bay leaf. Stir in browning sauce if desired. Remove toothpicks before serving.

mustard, beef, dill pickle, onion, bacon, butter, bay leaf, beef bouillon granules, rosemary, salt, water, flour, browning sauce

Taken from www.tasteofhome.com/recipes/cube-steak-beef-rouladen/ (may not work)