Beef Rolls With Mustard & Dill Pickles - cooking recipe

Ingredients

1 3/4 lbs beef top round steak, sliced into 8 thin slices & prepared for cooking
3 tablespoons spicy brown mustard
salt & pepper
4 large dill pickles, halved lengthwise or 8 medium dill pickles
2 tablespoons vegetable oil
2 onions, thinly sliced
1 cup dark beer or 1 cup beef stock
1 bay leaf

Preparation

Preheat oven to 350\u00b0F Keep flameproof casserole dish WITH LID ready.
Lay slices of beef (pounded to thickness of 1/4 inch) flat on work surface. Spread each slice with mustard, almost to edges. Season with salt & pepper.
Place a pickle spear along one end of each slice & roll up neatly. Tie rolls with string or secure with toothpicks.
Heat oil in casserole; add beef rolls & fry over med-high heat until browned on all sides. Remove from pan & set aside.
Add onions to pan and fry until soft & beginning to brown, stirring frequently.
Return beef rolls to pan and add beer and bay leaf. Bring to boil over high heat.
Cover pan tightly & transfer to the oven. Cook until beef rolls are very tender (about 1 hour). Turn them over halfway through cooking to ensure even cooking.
Remove string/toothpicks and discard bay leaf prior to serving.
Serve with rice or potatoes.