-
1
Preheat oven to 350 degrees.
-
2
Slice the bread lengthwise into six pieces, each one as thick as an index finger.
-
3
Slice the pickle lengthwise into six fingers.
-
4
Cut each bacon slice in half crosswise.
-
5
Place a steak slice between two pieces of plastic wrap or wax paper and pound evenly until it is very thin.
-
6
Distribute a few onion slices over center of meat, add a finger of bread, one of pickle and a half slice of bacon.
-
7
Sprinkle a very little salt (the bacon will add salt) and some pepper over all.
-
8
Wrap the steak slice around the stuffing and tie or fasten with toothpicks.
-
9
Repeat with remaining steak slices.
-
10
Bring the chicken or beef stock to a slow simmer and add the dried mushrooms.
-
11
(If using Italian mushrooms, soak them first in warm water for 20 minutes, then rinse to rid them of sand.)
-
12
Remove from heat and let mushrooms steep in hot stock for at least 20 minutes.
-
13
Roll beef rolls in the flour.
-
14
Heat one tablespoon of oil and one of butter in a skillet over medium-high heat until butter foam subsides.
-
15
Add remaining sliced onion and cook, stirring and tossing slices until onion is thoroughly browned; remove to an ovenproof dish.
-
16
Add remaining butter and oil to the pan and brown the beef rolls evenly on all sides.
-
17
When rolls are thoroughly browned and crisp on all sides, add to the dish with the onions.
-
18
Distribute onions over and around beef rolls.
-
19
Add stock and mushrooms, and bring to a gentle simmer on top of the stove.
-
20
Place in oven and bake about two hours, or until the beef rolls are fork tender and the braising liquid has reduced to a syrupy gravy.
