This is a great little recipe that I remember my grandmother, Memaw, as well as my mom making. It's quite an elegant and delicious dish. Because it has to cook for a couple of hours, it's great to make for company--you can put it together and let it simmer while you get the rest of the meal together and take care of last minute things. But--it's super easy and quick to put together, so also great for a weeknight dinner. This is even one dish that you could make the day before and stash in the fridge overnight to be cooked later.
Pound the steak out very thin and cut into 8 pieces, about 3" x 4".
On each piece, sprinkle with salt, sprinkle liberally with onions, add a piece of bacon (be generous--the bacon is going to add a lot of flavor to the meat), and a slice of dill pickle.
Roll up the steak and its contents into a round bundle and secure with a toothpick or two.
When finished, set the rolls aside and sprinkle with the flour on all sides.
Place the fatty ends of the bacon (or just get another slice) in a large, heavy Dutch oven, and render the fat from the bacon.
Remove the bits of bacon from the pot (or not--up to you) and place the steak rolls in the hot fat. Give the rolls a nice sear on all sides.
Add the bouillon to the pot and bring everything to a boil. Reduce heat and simmer on low for about 2 hours, or until the meat is very tender.
Make a gravy for the rolls by dipping out some of the liquid from the pan and thickening with a little corn starch. Enjoy with buttered noodles and a vegetable. Guten Appetite!
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Keri Williams
Food Blogger
Hi! I'm Keri--thanks for visiting my site! I'm an avid cook with a passion for meal planning and resourcefulness in the kitchen. I hope you enjoy my menu ideas and recipes!
