Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us

Message Box




A Cooking Adventure with Thom

Maroon Printer Friendly Copy      


Donna Hackett

Serves: 2





1 lb. round steak, cut very thin
1 lb. bacon
2 onions, chopped
Dill pickles strips
1 cup water
1 can beef bouillon

Cooking Method

Cut round steak into thin pieces, about 2 x 4 inches, flatten a little by pounding, but don't break fibers so it separates.

  1. Fry bacon (not to well done).

  2. Roll up pieces of meat around a sliver of dill pickle, a few chopped onions and bacon pieces or crumbles.

  3. Shape of meat will indicate hw best to roll.

  4. Fasten with toothpicks.

Brown gently.  Discard extra fat.

  1. Simmer gently 1 cup water and 1 can beef bouillon (2 cups total liquid) in a heavy covered kettle for 1 hour.

  2. May also be placed in oven, covered, on low heat.

  3. Thicken liquid with flour for gravy.

 Serve with riced potatoes or German Potato Salad.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183