- 8
Ingredients
- 8 servings
- 2 layers fast fry steak from Tarini's (usually 8 pieces)
- sea salt and freshly ground pepper to taste
- 2 tbsp. german-style mustard
- 4 slices bacon from Tarini's, halved
- 1 medium onion, cut into 8 wedges
- 1/4 cup chopped fresh parsley, optional
- 2 dill pickles, quartered lengthwise
- 2 tbsp. EVOO
- 2 cans consome, no water (this is double the amount called for to ensure adequate gravy)
- 2 soup cans red wine
- 2-3 tbsp. flour
Preparation
Step 1
Lay steak out on waxed paper. Spread each piece with some of the mustard and sprinkle with salt and pepper.
Lay 1/2 slice of bacon on each piece of steak and sprinkle with parsley, if using.
Place an onion quarter and a dill pickle quarter at the base of each piece. Roll each piece up, enclosing filling and tucking in sides as you go and secure with a couple of toothpicks.
Heat oil over medium heat; cook rolls until browned on all sides, in batches, if necessary. Add stock, wine and salt and pepper to taste. Heat to boiling, reduce heat, cover and simmer for 1 1/2 hours, or until tender.
Remove rolls to a serving platter or oven-proof dish if making ahead.
Combine flour with a bit of water or beef broth in a jar and mix well. Bring liquid to a boil and add flour mixture gradually, stirring until smooth. Cook until thickened and serve with rolls (and potato dumplings).