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Beef Rouladen
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Brief Description
Thin steaks are wrapped around bacon and onions, pan-fried, and then simmered in beef broth, which is then turned into a creamy gravy.
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Main Ingredient
round steak
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Category: Beef
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Cuisine: German
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Prep Time: 20 min(s)
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Cook Time: 130 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: 1susanne
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Posted On: Sep 30, 2013
Number of Servings:
Ingredients:
- 1/4 cups - Dijon mustard
- 2 pounds - top round roast sliced into eight 1/4-inch thick slices
- - salt and pepper to taste
- 8 - bacon strips
- 1 - large onion cut into thin wedges
- 3 tablespoons - cooking oil
- 3 cups - beef broth
- 1/3 cups - all-purpose flour
- 1/2 cups - water
- - chopped fresh parsley optional, garnish
Directions:
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper.
Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden picks. Brown in a skillet in oil; drain.
Add broth to skillet and bring to a boil. Reduce heat, cover and simmer for 1-1/2 hours or until meat is tender. Remove meat and keep warm.
Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly.
Remove wooden picks from meat and return to gravy; heat through. Sprinkle with parsley, if desired, before serving.
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