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INGREDIENTS:
- 1 1/2 pounds flank steak
- 3/4 pound bacon
- 3 large onions, diced
- 2 tablespoons butter
- 2 1/2 cups water
- 1 cube beef bouillon
- yeast
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DIRECTIONS:
- Cut the flank steak into 6 strips, and then beat / tenderize until flat - the strips should be about 3-4 inches wide, and 1/4 inch thick.
- Lightly fry diced bacon, and then after a minute to two, the onions together in a skilletfor 3-5 minutes.
- Place each skillet flat on a tray or plate. Spread the mixture of bacon and onions evenly among the 6 fillets. Roll the fillets, with the bacon and onion mixture inside, and use a toothpick to hold the roll together.
- In the skillet, melt 2 tablespoons butter, leaving the remaining bacon fat in place. Saute the rolls in the skillet, turning regularly, until brown.
- Pour the water into a pot, and add a bouillon cube, crushing the cube and stirring until dissolved. Simmer the rolls for about 1 hour in the pot.
- Thicken gravy with yeast.
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