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• 3 pounds beef top round steak (1/2 inch thick)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 6 bacon strips

• 3 whole dill pickles, halved lengthwise

• 2 tablespoons canola oil

• 2 cups water

• 1 medium onion, chopped

• 2 tablespoons minced fresh parsley

• 2 teaspoons beef bouillon granules, optional

• 1/4 cup all-purpose flour

• 1/2 cup cold water

• 1/2 teaspoon browning sauce, optional


• Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick.

In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm.

• For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

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