Ingredients
2 tablespoons Dijon mustard, divided2 beef cube steaks (6 ounces each)1 medium dill pickle, cut lengthwise into eight pieces1 small onion, thinly sliced, divided1 bacon strip, halved2 tablespoons butter1 bay leaf2 teaspoons beef bouillon granules1/2 teaspoon dried rosemary, crushed1/8 teaspoon salt1-1/2 cups water, divided1 tablespoon all-purpose flour1 teaspoon browning sauce, optional
Preparation
Spread 1 tablespoon mustard over one side of each piece of meat. Top each piece with four pickle pieces, a fourth on onion and a piece of bacon. Roll up jelly-roll style and secure with toothpicks. In a skillet, cook meat in butter on all sides until browned. Add the bay leaf, bouillon, rosemary, salt and remaining onion. Stir in 1-1/4 cups water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender.
Remove meat and keep warm. Combine flour and remaining water until smooth. Gradually stir into juices in skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard bay leaf. Stir in browning sauce if desired. Remove toothpicks before serving.
