Recipe from

Southern Living


3 (1-pound) packages 1/2-inch-thick top round steaks
5 thick-cut bacon slices, diced
2 tablespoons Dijon mustard
1 small onion, chopped
1/3 cup dill pickle relish, drained
3 tablespoons butter or margarine
2 cups beef broth, divided
2 tablespoons all-purpose flour


Cut steaks in half lengthwise. Place steak strips between sheets of heavy-duty plastic wrap, and flatten with a meat mallet or rolling pin to 1/4-inch thickness.

Cook bacon in a large skillet until lightly browned; drain. Combine bacon and next 3 ingredients; spread evenly on steak strips. Roll up each strip, starting with a short end; tie each roll with string or secure with wooden picks. Wipe skillet clean.

Melt butter in skillet over medium heat; add steak rolls, and brown 3 minutes on each side. Add 1 cup broth. Reduce heat to low, and cook, covered, 1 hour and 30 minutes or until tender. Remove beef rolls, reserving drippings in skillet.

Whisk remaining 1 cup broth and flour until blended; whisk into hot drippings, and cook, whisking constantly, until thickened. Return beef rolls to skillet, and cook until thoroughly heated.

October 1999
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