Melrose's Steak Rolls
1 lb bacon
2 lbs very thin steak meat
2 cans beef bouillon (cans only)
2 sliced onions
Spread mustard on top of thin cut steak piece (about 6 inches long). Place slice of raw bacon on top of raw meat. Place slice of onion
on top and then roll up and secure with toothpick. Dip in flour and then brown in vegetable oil until browned and crisp.
After browned place in large skillet and pour bullion over and simmer, uncovered, 1 hour.
Serve on large platter with mashed potatoes... you will have gravy from bouillon.
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