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1
Trim all fat from meat and if not pounded flat by your butcher, take a metal or wooden cooking mallet and pound the steak until the tissues are broken down and it is pretty thin.
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2
Cut steak into long thin strips.
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3
Season flour with salt and pepper.
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4
Arrange an assembly line for preparation for ease of rolling.
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5
On each piece of steak, place a dab of mustard and rub it along the steak.
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6
Add a piece of bacon.
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7
Add a piece of pickle slice.
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8
Sprinkle a dab of marjoram.
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9
From one end of the steak, start rolling the steak, bacon, pickle until completely rolled and secure with toothpicks or string.
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10
Continue until all steak is rolled.
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11
Dredge rolls of steak into flour until coated.
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12
Heat oil in deep fryer pan.
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13
Brown steak until browned.
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14
Transfer to casserole dish.
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15
Continue browning and transferring into casserole dish until done.
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16
Preheat oven to 350u00b0F.
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17
Stir and scrape up any browned bits left in frying pan and slowly add 2 cups of beef broth.
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18
Sprinkle a dash of extra marjoram into gravy and stir.
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19
Pour gravy over steak rolls in casserole dish.
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20
Either bake now at 350u00b0F for 1-1-1/2 hours or you can refrigerate and cook later.
