1 lb sirloin steak
4 slices bacon
4 tsp Dijon mustard
2 cloves garlic, minced
1 medium onion, chopped
4 dill pickle quarters, diced
2 Tbsp flour
2 Tbsp cornstarch
1 can beef broth
1 cup German Riesling wine
Fresh ground pepper
1-2 Tbsp olive oil
With meat mallet, flatten meat into approximately 8x6 inch rectangle. Spread mustard over meat and sprinkle with pepper.
In cast iron fry pan cook bacon, onions and garlic until bacon is crisp. Remove from pan, leaving grease. Spread bacon mixture over beef and add chopped pickles. Roll up meat from short end and secure with string or skewers.
Preheat oven to 325º.
Brown beef roll on all sides in reserved bacon fat; add more olive oil if necessary; transfer to baking dish. Stir flour, corn starch and beef broth together in skillet. Add wine and cook over medium heat stirring constantly until thick and bubbly. Pour sauce over beef. Cover and cook in 325º oven for 45 minutes. Serve with mashed potatoes and green beans.
© Crackerberries 2011
