Preparation:
Have 2 pounds top round of beef (1/4 inch thick) sliced into 6 rectangles and pound each piece with mallet until It Is very thin. Have ready 3 slices bacon -- diced, 6 teaspoons finely chopped green onion and 3 dill pickles -- sliced lengthwise. Lay1 slice beef flat on a surface -- season lightly with salt and pepper. Spread the beef with a light -- sprinkle it coating of mustard with a little marjoram and put a slice of -- some chopped pickle onion and some bacon on each piece of meat. Roll the beef tightly and secure rolls with toothpicks or string. Coat rolls lightly with flour and saute them in 1 tablespoon each of butter and oil until they are well browned on all sides. Remove beef rolls to casserole -- Stir 1 1/2 tablespoons flour into pan drippings -- simmer about 1 minute; gradually pour in 2 cups beef broth. Cook sauce over low heat, stirring constantly, until thickened. Pour sauce over rolls -- add bay leaf; cover casserole; cook in moderate- ly slow oven (325F) 1 1/2 hours or until tender Note: -- Check during cooking because it may be necessary to add more liquid. |
