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Rolled Steak


  • 6 strips steak (about ½ inch thick)
  • mustard
  • salt, pepper and garlic
  • 6 bacon strips
  • 1 large onion, sliced
  • 1 Tbs. oil
  • 2 1/2 cups water
  • 2 Tbs. flour
  • 2 beef bouillon cubes
    Lay steaks lengthwise, spread mustard then sprinkle with salt and garlic powder. Lay bacon strips lengthwise on each steak strip and add a slice of onion. Roll each steak and secure ends with toothpicks. Brown meat in oil using a frying pan. Chop remaining onion and add to meat. Cook until onions are brown. Add Water then simmer for 1 1/2 hours.

    When meat is tender remove from cooking pot and thicken gravy by adding flour and beef bouillon cubes. Simmer for 5 minutes.
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    1 comment:

    1. I so enjoyed finding your site. Some of the recipes, especially the bread pudding one, I thought I'd not find again.

      On the rolled steak recipe: Mustard is listed as an ingredient, but the instructions don't tell what to do with it.

      Please help. (I'm assuming spread it on the steak, but I want to be sure.) Also, is it yellow mustard, dry mustard, dijon or what?

      Thanks so much! I can't wait to try some of these!


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