4 slices Wafer thin top round or sirloin steak
¼ cup German mustard
4 slices peppered bacon
4 dill pickle spears
1 cup sliced yellow onions
* salt to taste
* Mushroom Sauce:
¼ stick butter
2 cups sliced mushrooms
2 cups beef broth (remove and hold ¼ cup to the side)
1 beef bouillon cube
1 sprig rosemary
1 Tbsp. cornstarch
Preheat oven to 400°F.
Lay out steaks. Spread mustard evenly over each slice of beef.
Place 1 slice of bacon, 1 pickle spear, and an equal amount of onions on top of each steak.
Roll each steak closed and secure with toothpick or twine. Cover pan with foil and place steaks in the oven and bake for 20 minutes.
Meanwhile, 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.
Add cornstarch to remaining 1/4 cup of broth, mix until smooth. Add to saucepan, stirring constantly. Once sauce starts to thicken, remove from stovetop.
When 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
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