4 sirloin tip steaks - thin
8 slices of bacon
8 slices dill pickles (sliced lengthwise)
1 onion, diced
German mustard or brown mustard
Salt
Pepper
1/4 cup vegetable oil
3 cups beef broth
1/4 cup tomato paste
1/4 cup half & half
1/4 cup evaporated skim milk

4

Pound the steaks with the meat tenderizer/mallot until about 1/8" thick. Season the steaks with salt and pepper Spread mustard thickly on one side of each steak. Divide the onion evenly onto each steak. Starting from the narrowest end of each steak, roll tightly (jelly roll style) and secure with string.<br /> <br /> Heat oil in a heavy saucepan. Brown the meat rolls well on all sides. Add about 1 cup of water to the saucepan, cover and simmer for 1 1/2 hours. Add more water if needed. Remove the meat from the pan. <br /> Add the beef broth to the liquid the meat was cooked in. Keep boiling until liquid is reduced by one third of its original size. Whisk in tomato paste, half and half, and evaporated skim milk, careful to not let it boil (to avoid curdling). Season with salt and pepper. Return the meat to the pan and warm through.

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