Lightly spread mustard on each slice of steak, sprinkle with salt and pepper. Place 1 bacon strip, a few onion slices and 2 pickle strips on each slice of meat.
Roll up and secure with wooden picks.
Brown in a skillet in oil; drain
Add broth; bring to a boil and reduce heat.
Add mushroom slices, worcestershire sauce and remaining onion.
Cover and simmer 1 -2 hours or until meat is tender add water as needed.
Remove meat and keep warm.
Puree broth, onion and mushroom mixture.
Add corn starch to 3/4 cup of cold water and stir until smooth; stir into broth. Bring to a boil, stirring constantly until thickened.
Remove wood picks from meat and return to gravy and heat through.
Serve with your choice of mashed potatoes or pasta.
The mushrooms made what normally would have been a rather bland gravy into a thick and tasty one.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2431g)|
|Recipe Makes: 2|
|Calories from Fat: 303 (43%)|
|Amt Per Serving||% DV|
|Total Fat 33.6g||45 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 164.6mg||51 %|
|Sodium 6961.3mg||240 %|
|Potassium 2425.8mg||64 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 13.5g|
|Protein 80.8g||115 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 702
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