Yields about 6 to 8 servings.
Courtesy of Melanie Schwitters.
8 beef round steaks, tenderized (these need to be fairly thin, each one makes a roll)
mustard
3 pickles
1/2 onion
4 slices bacon
1 Tbs. Cooking oil
7 beef bouillon cubes
3 Tbs. Corn starch
heavy duty toothpicks
cream and butter for mashed potatoes
potatoes
Red cabbage in the jar
Rye bread
Chop onion, pickles and bacon.
Place a dab of mustard in the center of every beef steak.
Place pickles, onion and bacon inside the center.
(you can add more or less depending on taste)
Roll each beef strip/steak like a diaper and place a toothpick
in each to hold in the pickles/onion/bacon. Do all 8 steaks like this.
Pour oil (may need more depending on pan) into skillet and
brown the outside of the 8 steak rolls.
Take browned steak rolls and place in large boiling pot.
Cover with just enough water to cover up rolls.
Add 7 beef bouillon cubes and bring to a boil. Then, simmer for 1 hour.
Take out steak rolls. Make the gravy however you want.
I add 3 Tbs. Corn starch. (or more, depends on your desired thickness)
Place steak rolls back in pot, back in the gravy.
Serve with mashed potatoes, red cabbage and rye bread.