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Ingredients
- 2 lrg boneless round steaks
- Â Â Salt & pepper
- 8 Tbsp. mustard
- 8 slc bacon, cut into 1/2's
- 2 med onions, minced
- 1/2 c. parsley flakes
- 8 x dill pickle halves
- 4 Tbsp. oil
- 3 c. cool water
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp. flour
- Â Â sandwich size zip-lock bag
- Â Â toothpicks
Directions
- Lb. beef till 1/4in thick. Cut each steak into 4 equal pcs. Lightly sprinkle with salt and pepper. Spread each piece with 1 tsp mustard. Place 1\2 strip bacon down center of each. Sprinkle with onion and parsley. Place pickle half on narrow end of each and roll up. Wrap rest of 1/2 strip of bacon around each roll. Fasten with toothpicks. Heat oil in large skillet till warm. Cook rolls over medium heat till brown. Add in water, 1 tsp salt,1 tsp pepper, and heat to boiling. Reduce heat. Cover and simmer about 45 min. Remove rolls and keep hot. Add in sufficient water to skillet to measure one c.. Shake 2 tbs cool water and flour in zip-lock bag till mixed well. Open bag and add in to skillet. Heat to boiling and stir constantly till gravy -sets. Serve gravy over rolls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1351g | |
| Calories 1798 | |
| Calories from Fat 1472 | 82% |
| Total Fat 164.66g | 206% |
| Saturated Fat 39.26g | 157% |
| Trans Fat 1.42g | |
| Cholesterol 158mg | 53% |
| Sodium 5712mg | 238% |
| Potassium 1437mg | 41% |
| Total Carbs 45.91g | 12% |
| Dietary Fiber 12.0g | 40% |
| Sugars 10.36g | 7% |
| Protein 38.87g | 62% |
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