Beef Rouladen
Yield
8 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
dijon mustard
|
|
| 8 | slices |
beef, round steak
1/4 inch thick, about 2 pounds |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 8 | slices |
bacon
|
|
| 1 | large |
onions
cut into thin wedges |
|
| 3 | tablespoons |
vegetable oil
|
|
| 3 | cups |
beef stock
|
|
| ⅛ | cup |
all-purpose flour
|
|
| ½ | cup |
water
|
|
| 1 | x |
parsley leaves
fresh, chopped, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
dijon mustard
|
|
| 8 | slices |
beef, round steak
1/4 inch thick, about 2 pounds |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 8 | slices |
bacon
|
|
| 1 | large |
onions
cut into thin wedges |
|
| 45 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
beef stock
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
water
|
|
| 1 | x |
parsley leaves
fresh, chopped, optional |
*
|
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; bring to a boil.
Reduce heat; cover and simmer for 1½ hours or until meat is tender.
Remove heat 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.
