Our family tradition - Beef roll-ups

 

Ever since I was a little girl, my Mom made these roll-ups for special dinners. The kind of dinners that are spent at the dining room table.The ultimate, mid-western comfort food. My Dad (stepdad) is German, and I as far as can we remember, the recipe came from him. All I really know is that I started making them, every Christmas, years ago. I even ended up with the official serving dish, which is a beautiful, hand-painted, (Italian) bowl, on a stand.

They are a little involved, but sooo good, it is worth the trouble!
-A few things you'll need to start:
-1 meat tenderizing mallet
-saran wrap
-round steak ( figure about 1/2 pound per serving)
-dried onion flakes
-yellow mustard
-toothpicks
-your favorite dill pickles (spears, cut in 1/4 or 1/8 lengths)
-large frying pan

Now, place between saran wrap and start pounding. Turn over and pound again. Trim all fat, and cut into pieces about 3" x 6", set aside. Don't fret over the size too much.

Spread each piece with mustard, sprinkle on onion flakes, salt and pepper. Place the pickle on and roll up the meat. Secure with a toothpick.

Brown the roll ups very well in the frying pan. You will do this in batches. It is important to brown well, that makes the gravy dark and rich. Set each batch aside until they are all browned. Then put them all back in the pan, add water just to cover,(a little red wine can be added too) and simmer for about 1 or 1 1/2 hours. When they are tender, take them out and make your gravy as usual.( The pickle adds a delicious flavor to the gravy! ) Served with mashed potatoes, you have a wonderful dinner fit for your favorite friends and family. Don't forget to remove the toothpicks before serving!

This post is dedicated to my brother, Joe, who apparently has been asking for this recipe for years. Here you go, Joe!! Enjoy.( Love ya)

Note: leftovers freeze well.