Beef Rouladen for Two

Ingredients

• 2 tablespoon(s) Dijon mustard, divided
• 2 beef cubed steaks (6 ounces each)
• 1 medium dill pickle, cut lengthwise into eight pieces
• 1 small onion, thinly sliced, divided
• 1 bacon strip, halved
• 2 tablespoon(s) butter
• 1 bay leaf
• 2 teaspoon(s) beef bouillon granules
• 1/2 teaspoon(s) dried rosemary, crushed
• 1/8 teaspoon(s) salt
• 1 1/2 cup(s) water, divided
• 1 tablespoon(s) all-purpose flour
• 1 teaspoon(s) browning sauce, optional

Preparation

1. • Spread 1 tablespoon mustard over one side of each piece of meat. Top each piece with four pickle pieces, a fourth of onion and a piece of bacon. Roll up jelly-roll style and secure with toothpicks. In a skillet, cook meat in butter on all sides until browned. Add the bay leaf, bouillon, rosemary, salt and remaining onion. Stir in 1-1/4 cups water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender.
2. • Remove meat and keep warm. Combine flour and remaining water until smooth. Gradually stir into juices in skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard bay leaf. Stir in browning sauce if desired. Remove toothpicks before serving.