1. Cut steak into pieces 4x8-inches. 2. Spread each with mustard. Divide onion, bacon, and pickles and spread down the center of each piece of meat. Keep filling about 1/2 inch from edge. 3. Starting at narrow end, roll up each slice and tie closed. 4. Heat oil in skillet over medium-high heat. Add rolls and cook until browned. 5. Remove rolls. Deglaze pan with water. Bring to a boil. Add vegetables and meat. 6. Simmer covered 1 hour or until tender. 7. Strain liquid. Return liquid to pan. Mix cornstarch and water. Add to liquid to thicken. 8. Slow Cooker: After browning and deglazing pan, transfer meat, vegetables and liquid to the slow cooker crock. Pour in enough water to cover rolls. Cover and cook on low for 8-10 hours or on high for 4-6 hours or until tender. To make gravy, strain 2 cups of liquid into a saucepan. Thicken with cornstarch. ---------------------------------------------------------------------------
Nutrition
Ingredients
