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After an evening at the theater watching 'Church Basement Ladies' Chez used the concept for his 8/16/09 theme. Here is his offering from that meal. Serve the dish with mashed potatoes and green beans and you'll be a hit in and out of the church basement. (Disregard the plastic ware. That was just in keeping with the evening's theme. Chez really has dishes...honest!
Ingredients
- 1 1/2 - 2 lbs round steak, 1/2 inch thick1 1/2 tsp salt
- Freshly ground pepper
- Dusseldorf mustard (Don't skimp on this and don't substitute.)
- 8 slices bacon, chopped
- 1 medium onion, finely chopped
- 1 large or 2 medium size dill pickles
- 3 TBS butter or other fat
- 1 cup beef broth
- 1 cup red wine
- 1 Tbs butter
- 1 Tbs flour (plus flour for dredging)
Preparation
- Pound steak to 1/4 inch thickness.
- Cut into 8 serving pieces.
- Season with salt and pepper and brush with mustard.
- Top each piece with some of the chopped bacon, onion, and thin slices of pickle.
- Roll firmly and fasten with thin white cord or small wooden picks.
- Melt butter or other fat in a heavy skillet.
- Dredge rolls with flour and brown on all sides over moderate heat.
- Add broth and wine and simmer until fork tender, about 1 1/2 hours.
- Transfer to a warm serving dish.
- Combine remaining 1 Tbs of butter with flour and blend.
- Add to pan drippings and cook and stir until thickened. [If mixture is too thick, thin to the desired consistency with a little water.]
- Pour over rolls and sprinkle with minced parsley.
