This was one of my Grandma Schwartz's recipes. Grandpa Schwartz was a German butcher and this was one of his (and our) favorite meals. It's an extra-special beef entree when served with mashed potatoes made with butter and sour cream. —Lynda Sharai, Summer Lake, Oregon
Ingredients
- 3 bacon strips, chopped
- 1-1/2 pounds beef top round steak
- 2 tablespoons Dijon mustard
- 3 medium carrots, quartered lengthwise
- 6 dill pickle spears
- 1/4 cup finely chopped onion
- 1 cup sliced fresh mushrooms
- 1 small parsnip, peeled and chopped
- 1 celery rib, chopped
- 1 can (10-3/4 ounces) condensed golden cream of mushroom soup, undiluted
- 1/3 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced fresh parsley
Directions
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings.
- Meanwhile, cut steak into 6 serving-size pieces; pound with a meat mallet to 1/4-in. thickness. Spread tops with mustard. Top each with 2 carrot pieces and 1 pickle spear; sprinkle with onion. Roll up each from a short side and secure with toothpicks.
- In a large skillet, brown roll-ups in bacon drippings over medium-high heat. Place roll-ups in a 4-qt. slow cooker. Top with mushrooms, parsnip, celery and cooked bacon.
- In a small bowl, whisk the soup, wine and Worcestershire sauce. Pour over top. Cover and cook on low until beef is tender, 6-8 hours. Sprinkle with parsley.
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