Ingredients
- 4 Each Dinner Cuts *
- 2 teaspoon mustard dijon-style
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 each Pickles **
- 2 oz Imitation Bacon Bits
- 1 each onion Large, chopped
- 1/4 cup vegetable oil
- 1 1/2 cup vegetable broth hot
- 4 Each Peppercorns
- 1/2 Each Bay Leaf
- 1 tablespoon cornstarch
- * Worthington Brand Loma Linda
- ** Pickles should be cut into long thin strips.
Servings:
Instructions
- Lay dinner cuts on a flat surface, and cut in half lengthwise. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, bacon bits, and onion among the dinner cuts equally.
- Roll up dinner cuts jelly-roll fashion, secure with beef-roll clamps, toothpicks, or thread.
- Heat oil in a heavy saucepan, add the dinner cuts, and brown well on all sides, about 15 minutes.
- Pour in hot broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes.
- Remove dinner cuts, discard clamps, and arrange on a preheated platter.
- Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately.
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