4slicesWafer thin top round or sirloin steak,
4dill pickle spears,
1cupsliced yellow onions,
*salt to taste,
2cupsbeef broth (remove and hold ¼ cup to the side),
1beef bouillon cube,
1Preheat oven to 400°F.
2Lay out steaks. Spread mustard evenly over each slice of beef.
3Place 1 slice of bacon, 1 pickle spear, and an equal amount of onions on top of each steak.
4Roll each steak closed and secure with toothpick or twine. Cover pan with foil and place steaks in the oven and bake for 20 minutes.
5Meanwhile, make the mushroom sauce. In a saucepan, add butter and mushrooms. Brown over medium high heat. Once mushrooms are browned add 3 1/2 cups beef broth, bouillon and rosemary. Bring to a boil to reduce.
6Add cornstarch to remaining 1/4 cup of broth, mix until smooth. Add to saucepan, stirring constantly. Once sauce starts to thicken, remove from stovetop.
7When bake time is complete, carefully remove steaks from oven and open foil away from your face. Spoon mushroom sauce over steaks and bake covered for 10 more minutes. Serve with German style noodles.
No Nutritional Information Available