Beef Roulades

• 6 steaks small, about 5 oz each
• 6 teaspoons dijon mustard
• 3 ounces bacon 6 servings left whole, remainder cut into strips
• 3 gherkins small, halved lengthways
• 2 onions small, peeled, 1 cut into 6 wedges, 1 diced
• 2 tablespoons oil
• 1 tablespoon tomato puree
• 1 teaspoon all-purpose flour
• 2 cups dry red wine
• 2 cups vegetable stock
• 2 pounds potatoes peeled and chopped if large
• 4 sprigs fresh flat leaf parsley finely chopped
• paprika to taste
• dried thyme to taste

1. Season the steaks with salt and black pepper. Spread each steak with 1 tsp mustard and top with a strip of bacon, half a pickle and an onion wedge. Roll up as tightly as possible and secure with a cocktail toothpick.
2. Heat the oil in a saucepan and fry the steak rolls for 5 minutes, turning until cooked to desired doneness. Add the bacon and diced onions and fry for 3 minutes. Stir in the tomato puree and saute for 1 minute. Sprinkle in the flour, then add the wine and stock. Bring to a boil, cover and cook for 1 hour 30 minutes.
3. Cook the potatoes in boiling salted water for 20 minutes. Drain and sprinkle with the parsley. Season the rolls with salt, black pepper, paprika and thyme and serve with the potatoes.

dijon mustard, bacon, onions, oil, tomato puruee, flour, red wine, vegetable stock, potatoes, flat leaf parsley, paprika, thyme

Taken from www.yummly.com/recipe/Beef-Roulades-1410664 (may not work)