Steaks and Chops
round steaks, cut very thin
dill pickle spears, chopped
1Pound the steaks with a mallet until they are very thin.
2The steaks need to be 6" long by 3 or 4" wide.
3Cook the bacon half way done. Don't overcook.
4Spread 1 tsp. mustard evenly on each steak to coat.
5Sprinkle each with salt and pepper to taste.
6Place 1 or 2 slices of bacon on each steak lengthwise. It will depend on how wide your steaks are. 1 slice for narrow steak 2 if steaks are wider.
7Spread 1/6 of the onion on each to cover.
8Place 1/6 of the pickle on each to cover.
9Roll each steak like a jelly roll and secure with a toothpick.
10Brown the meat rolls in a skillet.
12Add 1 c. water to the meat drippings. and make a gravy. Stir often.
13Dissolve the cornstarch in the 1 T water. Add it to the gravy to thicken it.
14Return the steaks to the skillet and cook until done and hot.
15Spoon the gravy over the steaks to serve.
16NOTE: Your steaks should be 6 inches log and 3-4 inches wide and about 1/4 inch thick.