Beef Rolls in Wine

Adapted from

German Home
Cooking

Wow them everytime!

Beef Rolls in Wine

INGREDIENTS:

4 thin sirloin tip steaks, about 3
ounces each
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black
pepper (or to taste)
4 tablespoons mustard
12 slices dill pickles, halved
1/2 cup onion, chopped CLICK
HERE for instructions.
8 slices Provolone cheese
1 teaspoon garlic powder
3 cups white wine
2 cloves garlic, sliced CLICK
HERE for instructions.
4 tablespoons vegetable oil for
frying

Place steaks, one at a time, on
plastic wrap.

Cover with another piece of
plastic wrap.

Gently pound steaks with meat
tenderizer until about 1/8-inch
thick.

Sprinkle tenderized steaks with
salt.

Sprinkle steaks with pepper.

Spread 1 tablespoon mustard
over each steak.

Place 6 pickle halves about 1
inch from each steak's short end.

Add 1/4 of onion.

Cover steak with 2 pieces of
cheese.

Roll each steak tightly (jelly roll
style), starting from short end.

Secure with several toothpicks.

Heat oil in large skillet over
medium heat, about 1 minute.
Add steak rolls.

Sprinkle with garlic powder.
Cook over medium heat until
browned on all sides, about 4-5
minutes per side, turning with
tongs.

When rolls are browned, add
wine.

Add garlic. Cover. Reduce heat
to low. Simmer 1 1/2 hours, or
until meat is very tender.

Serve hot.