4 (8 oz.) N.Y. strip steaks
8 carrot sticks, 1/4 inch thick
8 dill pickle spears
1 lg. onion, chopped
8 slices bacon, cooked
3 tsp. salad mustard
1 tsp. parsley, chopped
8 oz. flour
2 oz. butter
2 oz. olive oil
3 beef bouillon cubes
Salt and pepper as needed
Thyme as needed
Worcestershire sauce as needed

Flatten the strip steaks with a meat mallet or cleaver until they are twice the size, while keeping a rectangular shape, and put aside. Heat a saute pan and add 2 ounces of butter and saute the bacon until crisp. Remove bacon and add the onion to the same pan and cook onions until they are glossy. Add parsley, mustard, Worcestershire sauce, and thyme and stir until well blended. Let cool.

When onion mixture has cooled, spread each steak with equal amounts in the center of each steak. Next, place equal amounts of the bacon on each steak and place 2 carrot sticks and 2 pickles spears on each steak in the center. Fold each end of the steaks in and roll them and hold them together with toothpicks. Season rolls with salt and pepper and dust with flour.

Heat a roasting pan with olive oil and brown the roulades on all sides. Set aside. Add 2 cups of water and the bouillon cubes to the roasting pan and place the roulades in as well. Cover with foil and place in an oven at 375 degrees for approximately 1 1/2 hours.

Remove beef from pan. Combine the remaining flour with 1 cup of water until a thick, smooth paste forms. Whisk paste into broth in roasting pan to thicken into a sauce. Boil sauce for about 5 minutes, but do not scorch, and strain sauce through a sieve.

Add roulades to sauce and sprinkle with fresh parsley and serve. Serves: 4. (Prep and Cooking Time: 2 hours)