Ingredients
| • | 1 1/2 lbs thinly sliced round steaks, 1/4 inch thick |
| • | 2 tablespoons Dijon mustard |
| • | 3 medium dill pickles, quartered lengthwise |
| • | 1/4 cup finely chopped onion |
| • | 2 tablespoons chopped parsley |
| • | 1/2 cup parsnip (optional) |
| • | 3 carrots, halved lengthwise and quartered |
| • | 1 large can sliced mushrooms |
| • | 1/4 teaspoon glucomannon (konjac) flour or xanthum gum |
Directions
1. In a large skillet, cook bacon until crisp; remove and crumble.
2. Cut meat into 6 pieces 6 x 4 inches.
3. Pound meat.
4. Spread each piece of meat with 1 teaspoon mustard.
5. Place 2 pieces of pickle and 4 pieces of carrot across the narrow end; sprinkle with 2 teaspoons onion.
6. Starting at narrow end; roll up. Tuck in ends; fasten with toothpicks.
7. Brown roll-ups in drippings; pour off fat and remove roll-ups.
8. Add sliced mushrooms, beef broth, and salt heat on medium. When the broth starts to bubble, slowly add the glucomannan powder to thicken. Stir and simmer for two minutes until it begins to thicken.
8. Add the celery, parsnips and parsley to soup mixture and add the roll-ups back to the pot.
9. Cover, cook over low heat 1 hour 15 minutes.
10. Stir occasionally. Thin with water if desired. Garnish with bacon.
11. Serve.
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