4 slices round or flank steak about ¼ inch thick (long and narrow)- Salt and pepper
- 4 tsp. prepared mustard
- 2 slices bacon cut in half
- 4 Tbsp. fine chopped onion
- 1 pickle cut in 4 lengthwise
- 1 Tbsp. bacon drippings
- 1 can beef consommé diluted with 1 can water
- 1 bay leaf
- 1 tsp. flour
- 1 tsp. butter
- 1 Tbsp. water
- 1 onion, finely chopped
Lay slices of beef flat on a surface and season them with salt and pepper. Spread on 1 teaspoon mustard on each slice, put 1 piece of bacon on end of each slice of beef along with 1 tablespoon chopped onion and 1 piece of pickle. Roll beef up tightly making sure it’s well closed; tie string around. Heat bacon drippings in skillet, add steak and brown all sides. Add onion, consommé, water and bay leaf. Bring to a boil then simmer for about 2 hours. Remove bay leaf and beef roll ups, add flour and butter to gravy in pan to thicken.
