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12 (very thin) slices top round steak (about 3 lb.)
salt & freshly ground pepper to taste
1 tablespoon marjoram
1/4 cup Dijon mustard
1/2 pound bacon (double smoked)
3 cups finely chopped onions
1/2 cup chopped chives
1/2 cup parsley
12 strips of dill pickles
8 tablespoons butter
1 1/2 cups thinly sliced carrots
1 1/4 cups dry red wine
1/2 cup beef broth
1 teaspoon Flour
2 teaspoon Water
1 cup heavy cream
1. Place meat on flat surface and pat dry.
2. Sprinkle meat on one side with salt & pepper. Sprinkle with equal amounts
of marjoram and spread top to bottom and side to side with mustard.
3. Cut bacon into 1/4 inch cubes (to make about 2 1/2 cups). Set half cup of
the bacon aside. Combine the two cups of bacon, two cups of chopped onion, parsley
and chives. Sprinkle the meat with equal portions of this mixture, leaving a
clear margin of about half an inch around the edges of each slice. Place one
pickle about 1 inch from the bottom of each slice and start rolling the meat
from the bottom up, folding the sides toward the centre as you roll. Use a skewer
to keep the rolls intact.
4. Heat 2 tablespoons butter in a saucepan and add the carrots, remaining 1 cup onions
and reserved 1/2 cup bacon. Cook, stirring until vegetables are lightly browned
about 10 minutes. Remove the vegetables and bacon with a slotted spoon. Set
aside.
5. Heat the remaining 6 tablespoons butter in one or two heavy skillets large enough
to hold the meat rolls. Add meat rolls and cook, turning to brown on all sides.
Scrape the bottom of the pan as necessary to loosen any brown particles that
stick to it. When the rolls are well browned, remove them and keep warm. Add
the wine and beef broth, stirring to dissolve the brown particles. Blend the
flour and water and stir it in. Return the meat rolls and any liquid that has
accumulated around them to the skillet. Add the reserved vegetables and bacon.
Cover. Cook turning the rolls occasionally. Cook one hour.
6. Remove the meat rolls and keep them warm. Pour sauce into food processor.
Blend until smooth and return the sauce to the skillet. Add the cream. Stir
and bring to the boil. Add the meat rolls, cover and simmer 15 minutes over
low heat.
Sharon Anderson
Race View B&B, Metchosin
(near Victoria) BC
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