Beef Rolls in Beer

Trim any excess fat from the meat. With a mallet, rolling pin or heavy pan, pound each piece of meat to make thinner and larger, and easy to roll up. Spread each piece with a teaspoon of mustard. Near one edge of each piece, place a strip of bacon, a wedge of onion and one of pickle. Roll up jelly-roll fashion and secure with string. Put flour, salt and pepper in a bag. Add meat rolls two or three at a time and shake, coating well. Heat oil in a heavy skillet medium heat until very hot. Add the meat rolls and brown well on all sides. Reduce heat to low, add celery, carrots and beer. Cover and simmer for about 30 minutes, or until tender. Turn the rolls once or twice during cooking and add a little more beer or water if needed.

Remove the beef rolls to a warm serving platter. Strain the cooking liquid and return to the pan over high heat. Thicken with a little cornstarch dissolved in water. Cook until the sauce is the desired consistency and pour over the meat rolls. This dish is very good with mashed potatoes and cabbage. Freeze any leftover beef rolls in their sauce.

Beef rolls in beer serves 8.

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