Beef Roulade

Ingredients:

Thin sliced beef 

2 stalks celery

1/2 onion diced

1/2 lb. bacon crumbled

Stone ground mustard

Toothpicks 

2 pkgs brown gravy

1 can golden mushroom soup 

1/2 cup merlot

2 cups beef broth 

Salt and pepper 

Directions: 

Dice finely onion, celery, and pickle. Squeeze some of the juice out of the pickles using paper towels. Mix in bowl with bacon crumbles. Salt and pepper beef on both sides. Spread mustard thinly on one side of beef. I use a mustard that comes in a squirt bottle, if using mustard from a jar, be very careful about cross contamination with the raw meat. Place about 1/4 cup of the pickle mixture on a slice of beef and roll tightly securing with toothpicks. Repeat until all meat is rolled. Place a few at a time in skillet and use bacon fat to brown well on all sides. Remove from pan and place in glass casserole dish. In large bowl whisk together gravy mix, soup, broth, and wine. Pour over meat. Wrap tightly in foil and bake at 325 degrees for 1 1/2 to 2 hours.  Once done the gravy may need to be thicken. Place beef on platter. Return gravy to deep skillet. Add mixture of 1 tbs. each of cornstarch and cold water mixed together. Bring to boil until thick.