| | Directions | | Pound the meat very thin and sprinkle with salt and pepper. Mix bacon, onions, parsley and mustard. Spread over meat slices; roll up and tie with white thread. Dip in flour on all sides. Heat the margarine in a deep skillet; brown the rolls in it. Add water and herbs. Simmer 1 1/4 hours or until tender. Remove the rolls, cut off thread and arrange on a hot platter. Stir the cream and wine into the gravy, then pour over the meat. |
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| Ingredients | | - |  | 8 thin slices round steak |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon pepper |
| - | | 8 slices bacon, half cooked and drained |
| - | | 1 cup chopped onions |
| - | | 1/4 cup chopped parsley |
| - | | 2 teaspoons prepared mustard |
| - | | 1/2 cup flour |
| - | | 6 tablespoons margarine |
| - | | 2 cups boiling water |
| - | | 1 bay leaf |
| - | | 1/4 teaspoon Thyme |
| - | | 1/4 teaspoon Rosemary |
| - | | 1/4 cup heavy cream |
| - | | 2 tablespoons dry red wine |
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