Beef Rouladen

Two beef round steak
¼ cup mustard of choice
1 or 2 cloves grated garlic
Medium to large onion diced
Wild’erb Seasoning
1 cup of beef broth
2 to 4 slices of bacon
Dill pickle
Minced wild herbs or parsley

Directions:

Flatten out round steak by covering with plastic wrap and pounding with a meat mallet until ¼ inch thick. Mix together ¼ cup mustard with grated garlic and 1 tsp. Wild’erb Seasoning. Spread over steaks. Lay bacon on steaks; cut to make one layer. Sprinkle with diced onion, minced wild herbs or parsley. Cut a pickle lengthwise in quarters. Lay a couple of pieces of pickle end to end across the steak and roll steak tightly around pickle pieces. Secure with toothpicks or string. Dredge in flour and sear in olive oil or butter on all sides. Place in covered casserole dish. Add one cup of broth. Bake at 350 for 1 hour covered. Thicken broth with a little corn starch or flour and water.