1-1/2 pounds round steak
1/4 cup stone ground mustard
6 slices bacon
2 onions, chopped
1 green bell pepper, chopped
2 dill pickle spears, chopped
1/4 cup flour
3 tablespoons butter
1 (16 ounce) package baby carrots
1-1/2 cups beef stock or broth
1/2 cup sour cream
1 tablespoon flour
Salt and pepper to taste
1. Cut round steak
into six pieces. Place between sheets of plastic wrap and
flatten with a rolling pin. Spread each piece with some
mustard and set aside.
2. In large skillet, cook bacon until crisp. Remove bacon
and drain on paper towel; crumble and set aside. In
drippings remaining in skillet sauté onion until tender,
about 5 minutes. Add bell pepper and cook for 2 minutes.
Remove onions and bell pepper from pan with slotted spoon.
Combine with bacon and pickles in a medium bowl.
3. Divide mixture among beef pieces and roll up. Tie with
kitchen string. Dredge each roll in 1/4 cup flour; shake off
4. Add butter to skillet; brown beef rolls, about 1-2
minutes on each side. Place carrots in bottom of 4-6 quart
slow cooker. Top with beef rolls as they brown. Pour beef
over all. Cover and cook on low for 6-7 hours until carrots
are tender and beef is very tender. Remove beef rolls from
crockpot; carefully remove kitchen string. Remove carrots
from crockpot using slotted spoon.
5. In small bowl combine sour cream and 1 tablespoon flour;
mix well, then stir into liquid remaining in crockpot. Stir
to combine, turn heat to high, and return carrots, then beef
rolls to crockpot. Cook for 10-20 minutes longer until sauce
thickens; season with salt and pepper. Serve carrots and
beef rolls with sour cream sauce.