BRAISED STUFFED BEEF ROLLS

2 LB. beef boneless round steak, l/2″ thick
salt & Pepper
2 tbsps. prepared mustard
3 slices bacon, cut into halves
l med. onion, chopped
l/4 cup snipped parsley
3 dill pickles, cut into halves
2 tbsps. oil
l-l/4 cup. plus 2 tbsps. cold water
l/2 tsp. salt
l/4 tysp. pepper
l tbsps. flour
Pound beef until l/4″ thick. Cut into 7×4″ pieces. Lightly sprinkle
with s&p. Spread each piece with l tsp. mustard. Place l/2 strip
bacon down center of each. Sprinkle with onion & snipped parsley.
Place pickle half on narrow end of each and roll up. Fasten with
wooden picke. Heat oil in l0″ skillet until hot. Cook rolls over
med. heat until brown. Add l-l/4 cups water, l/2 tsp. salt & l/4 tsp
pepper. Heat to boiling. Reduce heat. Cover & summer until beef is
tender, about l hour or more. Remove rolls to warm platter and keep
warm. Add enough water to liquid in skillet if necessary to measure
l cup. Shake 2 tbsps. cold water and flour in tightly covered
container. Stir gradually into cooking liquid. Heat to boiling,
stirring constantly. Boil and stir l min. (Add water if necessary.)
Serve with beef rolls and boiled potatoes.
Serves 6.