Ingredients
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4 thin slices flank steak or quality beef top round steak filets (1/4" thick), *have your butcher do this for you (at least 1 lb., a little more is fine)
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salt and coarse ground black pepper, to taste
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prepared spicy brown stone-ground German mustard
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8 Tbl. sweet or dill pickle relish, can sub garlic dill pickle spears if preferred
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8 slices bacon, partially cooked, (about halfway), to render fat
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1 large vidalia onion, halved and thinly sliced
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3 Tbl. butter
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1/2 - 1 tsp. minced garlic, to taste
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1 teaspoon ketchup (or tomato paste), both work fine
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2 cups beef broth
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2 tsp. Superior Touch Better Than Bouillon Beef Base
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1/4 tsp. coarse ground black pepper, or to taste
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1 Tbl. cornstarch
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1 Tbl. red wine, chilled
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fresh parsley for garnish, optional
Instructions
Season beef slices with salt and pepper and thinly spread top sides with mustard.Evenly spread each with relish, top each with 2 slices of bacon, and sprinkle each with sliced onions. *If subbing pickle spears, place 1-2 on top of onions near edge closest to you so that when rolled, they end up in the very center.Roll up slices tightly and tie with cooking string. *If using flank steak, make sure that you roll them up with grain running parallel to you, or lengthwise, so that when you slice them to eat, you are slicing them against the grain for maximum tenderness.Heat butter in a medium-sized frying pan. (*One that has a lid.) Add beef rolls and sauté until well browned, turning as needed. When browned, add garlic and sauté, stirring garlic until fragrant, about 1 more minute. Add broth, bouillon/beef base, ketchup, and pepper.Cover, turn down to a simmer, and simmer about 1 hour turning rolls 2-3 times, recovering.To thicken sauce into a gravy, combine cornstarch and red wine. Stir slurry mixture into cooking liquid. Cook uncovered, stirring, until thickened.Remove rolls to a warm platter, remove strings, ladle gravy over rolls, and garnish with chopped parsley or sprigs to serve.Goes very well with mashed potatoes or colcannon, and a side vegetable such as buttered peas, carrots, green beans or asparagus.
