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Braised Stuffed Beef Rolls




  1. Pound beef until 1/4 inch thick. Cut into 7 x 4-inch pieces. Lightly sprinkle with salt and pepper. Spread each piece with 1 teaspoon mustard. Place 1/2 strip bacon down center of each piece. Sprinkle with onion and snipped parsley. Place pickle half on narrow end of each; roll up. Fasten with wooden picks.
  2. Heat oil in 10-inch skillet until hot. Cook rolls over medium heat until brown. Add 1 1/4 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.
  3. Remove rolls to warm platter; keep warm. Add enough water to liquid in skillet if necessary to measure 1 cup. Shake 2 tablespoons water and the flour in tightly covered container; stir gradually into cooking liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute, adding water if necessary.
  4. Serve gravy with rolls.

Yield: 6 servings


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