-
Pound the steaks with a
meat tenderizer/mallot until about 1/8" thick.
-
Season the steaks with
salt and pepper.
-
Spread mustard thickly on
one side on each steak. Place two slices of bacon and two pickle
slices on each steak.
-
Divide the onion evenly
onto each steak.
-
Starting from the
narrowest end of each steak, roll tightly (jelly roll style) and
secure with string.
-
Heat oil in a heavy
saucepan.
-
Brown the meat rolls well
on all sides.
-
Add about 1 cup of water
to the saucepan, cover and simmer for 1 1/2 hours.
-
Add more water if needed.
-
Remove the meat from the
pan.
-
Add the beef broth to the
liquid the meat was cooked in.
-
Keep boiling until liquid
is reduced by one third of its original size.
-
Whisk in tomato paste,
half and half, and evaporated skim milk, careful to not let it boil
(to avoid curdling).
-
Season with salt and
pepper. Return the meat to the pan and warm through.
