menu for you
KISHKAKON STUFFED BEEF
ROLLS & GRAVY
2 large boneless round steaks
Salt & pepper
8 tbs mustard
8 slices bacon, cut into 1/2's
2 medium onions, chopped
1/2 cups parsley flakes
8 dill pickle halves
4 tbs oil
3 cups cold water
1 tsp salt
1 tsp pepper
2 tbs flour
sandwich size zip-lock bag
Pound beef until 1/4in thick. Cut each steak into 4
equal pieces. 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 until hot. Cook rolls over medium heat
until brown. Add water, 1 tsp salt,1 tsp pepper, and
heat to boiling. Reduce heat. Cover and simmer
about 45 minutes. Remove rolls and keep warm.
Add enough water to skillet to measure one cup.
Shake 2 tbs cold water and flour in zip-lock bag until
mixed well. Open bag and add to skillet. Heat to
boiling and stir constantly until gravy -sets. Serve
gravy over rolls.