6 beef sirloin tips, or top round steak, thinly sliced
6 teaspoons yellow (not brown) mustard
1 cup fresh parsley, chopped
4 cloves garlic, minced
1 large onion, thinly sliced
6 dill pickle sandwich toppers
8 slices bacon, uncooked
2 cans beefy mushroom soup
1 can water (use soup can)
1 beef bouillon cube
salt, pepper, garlic and onion powder (for sprinkling)
Thinly slice beef tips and pound flat between waxed paper (or use round steak - the same as what is used to make bracciola; about 1/4-1/2" thickness).
Season meat lightly on both sides with salt, pepper, garlic powder and onion powder (not too much).
Finely chop the garlic and parsley together to make a paste.
Spread each of the six thin beef steaks with 1/2 teaspoon prepared yellow mustard (such as French's), the parsley and garlic paste, a few thin slices of onion, and a dill pickle sandwich topper. Roll up the beef jelly-roll style keeping the contents inside, and wrap with a raw slice of bacon. Pierce through with a wooden toothpick to secure.
In a casserole dish, combine 1 can of soup with beef bouillon cube and water; stir to combine.
Place beef rolls side by side in the casserole dish and top with remaining soup mixture. Lay the two remaining slices of bacon across the top.
Cover the casserole dish (or use foil). Bake at 325°F for 80 minutes. Remove cover; increase oven temperature to 375°F and bake for 15 more minutes or until lightly browned on edges and bubbly.
Tip: Be careful not to allow oven to cool when removing foil (or cover); keep oven door closed.
Serves 6.
