Either pound round steak 1/4" thick, or buy the trnderized cube steak from the butcher. We usually skip mustard, lay in the kosher pickle spear, and roll. When it is almost completely rolled, tuck a thick bacon slice in, and continue rolling the bacon around the roll. Pin it with tooth picks. Brown, remove from pan, saute some onions, deglaze with beef stock, (red wine would be good also, need to try it sometime). Normal salt, pepper, and savory. Return rolls, simmer about an hour. Thicken juice with corn starch.
Be easy enough to use your roux and make gravy before returning the rolls.
The savory makes the gravy special. We are gravy eaters, and this is one of three gravy recipes that my family absolutely love.
Last edited by Dillonbuck; 08/17/18.
Parents who say they have good kids..Usually don't!
