Ingredients
1 pound thin beef top round steak, cut into four piecesCoarse-ground prepared mustard1/4 teaspoon dried thymeSalt and pepper to taste1 medium dill pickle, quartered lengthwise3 carrots, cut into sticks, divided1 small onion, cut into wedges2 tablespoons all-purpose flour1 tablespoon canola oil2 cups water2 teaspoons beef bouillon granules3 tablespoons ketchupCooked noodles
Preparation
Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. Layer the steak pieces with a quarter each of pickle slices, carrot sticks and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour.
In a large skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer 1 hour or until meat is tender. Thicken gravy if desired.
Serve with noodles.
