2 pounds thinly sliced beef round, blade or flank steak
Salt and pepper
½ pound bacon, sliced
1 large onion, chopped
1 large dill pickle, chopped
2 tablespoons margarine
1 cup hot stock (made from bullion) plus more as needed
Pound meat lightly to flatten. Cut larger pieces into sections of 3 to 4 inches square. Rub with salt and pepper. On each slice of seasoned steak, place a strip of bacon, and a generous mound of chopped onion and pickle, then roll up and tie with cooking twine or secure with skewers. Gently dredge rolls in flour. In a deep-sided skillet melt margarine and lightly sauté the rolls in oil until browned. Gradually add hot stock and season with salt and pepper as desired. If liquid is not deep enough to half cover meat, add more broth. Cover and continue to cook until meat is tender. Serve with rice, noodles, or mashed potatoes. Note: Doris suggests having a little extra onion and pickle on hand so filling doesn’t run short. She also says this recipe is also good when prepared using cubed venison.