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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Until I entered kindergarten, we spoke German in our home and kept many old-world customs. We always enjoyed the food of our family's homeland. Mom usually prepared this for my birthday dinner.—Helga Schlape, Florham Park, New Jersey Ingredients:
3 pounds beef top round steak (1/2 inch thick) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 bacon strips |
3 whole dill pickles, halved lengthwise |
2 tablespoons canola oil |
2 cups water |
1 medium onion, chopped |
2 tablespoons minced fresh parsley |
2 teaspoons beef bouillon granules, optional |
1/4 cup king arthur unbleached all-purpose flour |
1/2 cup cold water |
1/2 teaspoon browning sauce, optional |
Directions:
1. Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick.
2. In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm.
3. For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef. Yield: 6 servings.
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