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Ingredients
- 3 pounds bottom round beef
- Salt and pepper to taste
- 2 dill pickles cut into 8 strips each
- 1/4 pound salt pork, sliced in strips
- 1/2 large yellow onion, thinly sliced
- Kitchen twine
- 1 cup water
- 2 tablespoons shortening
- 3 tablespoons flour
- 1/3 cup light cream
Details
Preparation
Step 1
Partially freeze meat until firm enough to slice into thin steaks (about l/8-inch thick). Spread meat on work surface and season with salt and pepper. At narrow end of each piece of meat place a wedge of pickle, a strip of salt pork and a bit of onion. Roll steaks, jelly-roll fashion, starting at filling end. Tie firmly through center, bedroll fashion, with string.
Melt shortening in fry pan and sear rolls all around. Move rolls to oven-proof casserole. Deglaze fry pan with 1 cup water and add to casserole. Add enough water to just cover meat. Cover casserole and bake at 350°F for
1 hour and 15 minutes.
Move rolls to serving dish and keep warm. Add enough water to casserole to make 2 1/2 cups liquid. Blend in flour. Bring to boil, stirring, and simmer about 3 minutes. Adjust seasoning. Add cream to gravy,then pour over meat in serving dish. Serve with noodles or plain boiled potatoes.
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