Rolled-Up Pickle Steak
Servings: 4 servings
4 beef cubed steaks (4 ounces each)
1/2 of an 8-ounce tub cream cheese
Prepared mustard (optional)
2 whole dill or sweet pickles (3 to 4 inches long), halved lengthwise
1 tablespoon cooking oil
2 tablespoons catsup
Spread 1 side of each steak with cream cheese and lightly with mustard, if desired. Roll up each steak around a pickle half. Trim each pickle to fit and secure with wooden toothpicks, if necessary.
Preheat a large skillet over medium heat. Add oil. Cook beef rolls in hot oil for 10 to 12 minutes or until no pink remains, turning occasionally. Transfer meat to a serving platter.
Serve meat rolls with catsup.