8 thin frying steaks, trimmed
2 dill pickles, cut in thin strips
4 oz. cooked ham steak, cut in thin strips
2 green onions, shredded
Mustard
4 tbsp. oil
2 tbsp. flour
1 c. beef stock
4 tbsp. white wine
1 tbsp. tomato paste
Salt and pepper
4 tbsp. sour cream or thick yogurt
Chopped parsley

Variation: Other filling ingredients such as mushrooms, sauerkraut, herbs and bread crumbs or horseradish and bread crumbs bound with egg may be used. Serving ideas: serve with pasta, rice or mashed potatoes.

Place each steak between two sheets of damp wax paper and bat out with a meat mallet or rolling pin to flatten. Cut the dill pickles, ham and green onions into even sized lengths. Spread the meat thinly with the mustard and divide the dill pickles, ham and onions among all the slices.

Fold in the sides of the meat about 1/2 inch. Roll the meat around the filling and secure with wooden picks or tie with fine string. Heat the oil in a large saute pan and when hot, brown the beef rolls. It may be necessary to brown them in two batches. Remove the meat and set aside.

Add the flour to the pan and allow to cook until light brown. Gradually stir in the stock and add the wine, tomato paste, salt and pepper. Bring to a boil and allow to simmer for one minute.

Return the beef rolls to the pan and spoon over some of the sauce. Cover and cook over low heat for 45 minutes to 1 hour. Add more liquid as necessary during cooking.

When the beef rolls are cooked, transfer them to a serving dish and remove the wooden picks or string. Spoon over the sauce and top with the sour cream and chopped parsley to serve.