4 beef cube steaks
Prepared mustard
Salt and pepper
4 slices bacon, cut in half
Onion, chopped
Dill pickle, chopped
2 to 3 tablespoons of oil
1 cup water
1/3 cup flour
1/3 cup water

Spread a thin coat of mustard on one side of each cube steak; salt and pepper to taste. Place two half slices of bacon side by side on each cube steak; top with a thin layer of onion and a thin layer of dill pickle. Roll short side of cube steak, jelly-roll style; secure with skewers or toothpicks.
Flour each roll and brown in oil in a heavy Dutch oven. Add water, cover and bake at 350 degrees for one hour or until tender. Add more water if necessary. Serve with gravy made from the meat juice, which has been thickened with a little flour and water.
Carol Beilharz

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