Beef Roll-ups

1 Sirloin Tip Roast
1 tbsp. salt
1 tbsp. paprika
1 tsp. pepper
Grey Poupon Mustard
Sliced Pastrami
1 each- red, green and yellow pepper
"Mild" Dill Pickle Spears
2 sliced onions
1/4 stick margarine
Beef Base or bouillion cubes
1/2 cup flour
1 cup of cream or half and half

Slice the meat VERY thin- about 1/4".
Season with the mixture of salt, pepper, paprika.
Spread a thin layer of mustard on one side.
Put a slice of pastrami on the mustard.
Ham can be used- but it does not taste as good.
Place a strip of each of the peppers in the middle of each slice.
Add a slice of onion and dill pickle.
Roll it up carefully, secure the end with toothpicks.

Melt the margarine in a skillet and brown the meat rolls on all sides.
Set them aside as they get browned.

When all the meat is browned put the rest of the sliced onions
and any leftover peppers in the skillet and saute.

Spray a dutch oven with cooking spray and add the browned meat.
Add 1 cup of water to the sauteed veggies and scrape everything
off the sides and bottom to flavor your gravy.
Pour it over the meat.

Bake, covered in a 350 oven, for about 1 to 1-1/2 hours.
If the liquid cooks away replenish it 1 cup at a time.
Remove the meat and strain the liquid.
(If you prefer you can leave the vegetables in it).
Bring the liquid to a boil and add 1/2 cup flour
mixed with 3/4 cup water to thicken the gravy.
Add beef base or bouillion cubes to taste.
Add cream and stir well.

Pour the sauce over the meat and serve.

Tastes great served with wide noodles.

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