| Ingredient | Amount |
|---|---|
| Top round stead, sliced in 6 rectangles | 2 pounds |
| Dill pickle | 6 quarters |
| Carrots, sliced lengthwise | 6 slices |
| Onion | 6 thin slices |
| Beef consomme or broth | 1 can |
| Flour | As needed for dredging |
| Tomato sauce | 1 can (8 oz) |
| Flour | 2-3 Tbsp |
| Toothpicks | As needed |
| Salt | To taste |
| Pepper | To taste |
Pound rectangles of steak until thin, spread with mustard. Place a slice of onion, carrot strip and dill pickle quarter on steak. Roll up meat and secure with toothpicks. Coat rolls with flour; sauté in oil until brown on all sides and remove rolls to greased casserole or small roaster. Add salt and pepper to taste. Stir 2-3 Tbsp flour to drippings, add beef broth/consommé and can of tomato sauce. Cook over low heat, stirring constantly until thickened. Pour sauce over beef rolls. Cover casserole; cook 1 1/2 hours in 325 oven or until tender. More carrots can be added to gravy before cooking if you like carrots. This gravy is delicious over rice.
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