Swedish Beef Rolls

Author

Linda Brown

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Recipe

Measurements	Ingredients
2 lbs.	Round Steak (May use Tenderized)
	Salt
	Pepper
	Prepared Mustard
	Flour
	Margarine
1 or 2	Bouillon Cubes
1/2 C.	Water
1/4 C.	Cream or Canned Milk
Several	Slices of Raw Bacon
8	Weiners (I use Wrangler’s Beef Ones)

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Instructions

1. Pound beef thin & flat.
2. Cut beef in stripes about 4” x 1 1/2”.
3. Sprinkle both sides of meat with salt & pepper.
4. Spread mustard over one side.
5. Top with 1/2 slice of raw bacon.
6. Add weiners on top of bacon.
7. Roll up and secure with 2 or 3 toothpicks.
8. Roll in flour.
9. Melt margarine in heavy skillet.
10. Use an electric skillet.
11. Heat skillet & brown on all surfaces (push toothpicks to other sides to allow easier browning).
12. Dissolve bouillon cube (I use 2 cubes) in boiling water, pour off extra grease before adding bouillon water to skillet.
13. Cook covered and simmer meat until tender. I cook for 2 or 3 hours depending on how much time I have (at least 1 hour).
14. Lift beef rolls from skillet - remove toothpicks.
15. Keep rolls warm in low oven while making gravy.
16. Add cream or milk (I use a whole can of canned milk) to skillet.
17. Bring to a boil. I like a lot of gravy.
18. Return beef rolls to skillet & spoon gravy over them or leave in container in oven until you serve.

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