- 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.
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