Meat Rolls

2 large 1/4 inch round steaks
Salt and pepper
4 large dill pickles
8 ships of bacon
2 large onions
2 teaspoons minced garlic
1 can tomato sauce
1 quart water
2 heaping tablespoons flour
1/2 teaspoon garlic salt
1 teaspoon Tony Cachere's seasoning
1 box round toothpicks

Oven temperature: Low. Cut round steak in 3 x 5 inch pieces; lightly season with salt and pepper on top side of steak. Slice pickles in 1/8 inch slices. Lay crosswise on each round steak piece. Do the same with onions sliced the width of pickle or bacon. Cut bacon in three pieces, crosswise. Lay one-third of each strip on top of bacon and onion slices on steak. Roll each meat roll and secure with 2 or 3 toothpicks. Brown in ungreased pot on high heat, turning and removing after browned. When all meat rolls have been browned, chop any remaining onion, bacon and pickle and saute them. Mix 8 ounces cold water with flour and add to pot. Add remaining water, tomato sauce, seasoning and garlic salt. Stir, return meat rolls to pot, cover and cook on low heat. Serve 2-3 meat rolls with rice, gravy and small green peas.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana