Mustard Beef Rolls
As tasty as these Mustard Beef Rolls are, you can save money, and calories too, by using skinless, boneless chicken breasts instead. Be sure to remove the tenderloin for another use before pounding the meat.
6 slices bacon, cooked crumbled
1/2 bunch green onions, chopped (about 1/2 cup)
3 Tbsp bread crumbs
1 1/2 lb flank steak
2 Tbsp prepared mustard
2 1/2 Tbsp all-purpose flour
2 Tbsp butter or bacon drippings
1/2 cup water or white wine
Mix bacon, green onions and bread crumbs in a small bowl. Cut steak into 2 x 5-inch strips. Pound with a meat mallet to flatten. Spread each piece with mustard, then bacon mixture.
Roll steak to enclose filling. Secure with toothpicks. Place flour on a plate or waxed paper. Coat steak rolls with flour. Preheat oven to 350°F.
Heat butter in a large ovenproof skillet or Dutch oven over medium-high heat. Add steak rolls. Cook, turning several times, until browned, about 10 minutes.
Pour water or wine into skillet. Bake, covered, until tender, about 50 minutes. Serve steak rolls with pan juices.
Mustard Beef Rolls tip: To speed cooking and reduce cleanup time, microwave the bacon instead of frying it. Place 6 slices on 4 sheets of paper towels. Cover with 1 paper towel. Microwave on HIGH for 5 minutes. Let stand for 3 minutes before crumbling.