Although I have browned the meat rolls before adding the water I have to admit it is a large pain to try to turn them without breaking the roll (even when sealed with toothpicks). So, now I just melt about 3 T of butter in the bottom of my large skillet. Add the rolls. And after a few minutes add the water etc. and simmer for an hour. It works really well and looks very good too.

Ingredients

6-9 thinly sliced Chip Steaks
Salt
Pepper
2 T prepared mustard
Bacon slices
2 cu. prepared Stuffing Mix (like Stove-Top)
2 T oil
1-¼ cu. water
1/2 t allspice (be careful with this one - allspice is quite strong)
1 t vegetable boullion
¼ t. pepper
1 T cornstarch
⅓ cu. water

Directions

Lightly sprinkle chip steak with salt and pepper. Spread each steak with about 1 t. mustard. Place one strip of bacon down center of steak. Spread about 1/4 to 1/3 cu. of stuffing mix down center of each steak. Roll up steak and fasten with wooden tooth picks.

Heat oil in heavy skillet or dutch oven and brown steaks, turning once carefully. Now add 1-¼ cu. water, ½ t. salt, 1/2 t allspice and ¼ t. pepper. Add vegetable bouillon. KHeat to boiling and reduce heat. Cover and simmer until beef is tender, about 1 hour.

Remove beef rolls to serving platter. Add enough water to pan to measure one cup. Combine cornstarch and ⅓ cu. water and pour into pan. Heat to boiling, stirring constantly. Boil and stir for one minute. Serve with meat.