ROULADEN WITH NOODLES

4 cups sliced onions
1/4 cup vegetable oil
6 beef tip steaks (about 1/4 pound each), pounded
Salt and pepper
Dijon-style mustard
6 slices bacon, partially cooked
6 dill pickle spears
Flour
1 1/3 cups water
4 teaspoons Wyler’s Beef-Flavor Instant Bouillon or 4 Beef-Flavor Bouillon Cubes
1 teaspoon thyme leaves
1 bay leaf
1 tablespoon margarine or butter, softened
1 tablespoon flour
1/2 (1-pound) package Creamette Egg Noodles, cooked as package directs and drained

In large skillet, cook onions in 2 tablespoons oil until tender but not brown. Remove.

Season steaks with salt and pepper; spread each with mustard, 1 slice bacon, about /2 cup onions and pickle spear. Roll up. Secure with toothpicks. Coat with flour.

In same skillet, brown meat in remaining 2 tablespoons oil.

Add remaining ingredients except margarine and flour; bring to a boil. Simmer covered 30 minutes or until tender.

Mix margarine and flour together. Stir into broth in skillet; simmer until slightly thickened.

Remove toothpicks; serve over hot cooked noodles garnished as desired. Refrigerate leftovers.

Servings: 6
From: Recipelink.com
Source: Recipe booklet: Tried and True Money-Saving Meals, Borden Inc., 1981