- 4 sirloin tip steaks - thin
- 8 slices bacon
- 8 slices dill pickles (sliced lengthwise)
- 1 onion, diced
- German mustard or brown mustard
- ¼ cup vegetable oil
- 3 cups beef broth
- ¼ cup tomato paste
- ¼ cup half-and-half
- ¼ cup evaporated skim milk
- Pound the steaks with a meat tenderizer or mallet until about ⅛" thick.
- Season the steaks with salt and pepper.
- Spread mustard thickly on one side on each steak.
- Place two slices of bacon and two pickle slices on each steak.
- Divide the onion evenly onto each steak.
- Starting from the narrowest end of each steak, roll tightly (jelly roll style) and secure with string.
- Heat oil in a heavy saucepan.
- Brown the meat rolls well on all sides.
- Add about 1 cup of water to the saucepan, cover and simmer for 1½ hours. Add more water if needed.
- Remove the meat from the pan. Add the beef broth to the liquid the meat was cooked in.
- Keep boiling until liquid is reduced by one third of its original size.
- Whisk in tomato paste, half and half, and evaporated skim milk, careful to not let it boil (to avoid curdling).
- Season with salt and pepper.
- Return the meat to the pan and warm through.
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