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Ingredients
- 1/4 cup Red Wine
- 1 cup water
- 4 very thin round steaks (about 3/4 lb total)
- 2 Tbsp grainy German-style Mustard
- Optional: 1 Tbsp lean bacon crumbles
- 4 dill pickle spears
Details
Servings 4
Preparation
Step 1
Pour the wine and water into the bottom of an oval 4 quart slow cooker
Place steaks horizontally on a platter. Spread 1/2 Tbsp mustard on each steak and sprinkle with 1/4 of the bacon crumbles. Place one of the pickle spears on one end of each steak. Roll each steak toward the other end, so it looks like a spiral. Place on the skillet seam-side down. Cook for 1 minute, then use tongs to flip the steaks over and cook the other side for 1 minute.
Place each roll in a single layer in the water-wine mixture. Cook on low for 1 hour. Remove the rolls, discarding the cooking liquid.
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