German Beef Roulade
Wow. Truly a recipe that keeps everyone raving about it for hours. A perfect combination and totally mouth-watering tender. I made it for my father when he was visiting and he left speechless.
Yield
6 servingsPrep
½ hrsCook
1½ hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
beef
flank steak |
|
| 4 | teaspoons |
prepared mustard
dijon |
|
| 6 |
bacon
slices, diced |
*
|
|
| ¾ | cups |
onions
chopped |
|
| ⅓ | cup |
pickles, dill
dill, chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| 13 ¾ | ounces |
vegetable stock
or chicken or beef |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef
flank steak |
|
| 2E+1 | ml |
prepared mustard
dijon |
|
| 6 | each |
bacon
slices, diced |
*
|
| 177 | ml |
onions
chopped |
|
| 79 | ml |
pickles, dill
dill, chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 397.4 | ml/g |
vegetable stock
or chicken or beef |
|
Directions
With meat mallet or rolling pin, flatten meat to approximately a 10x8 inch rectangle. Spread mustard over meat.
In large skillet, over medium high heat, cook bacon and onion until bacon is crisp; pour off fat, reserving ¼ cup.
Spread bacon mixture over meat; sprinkle with pickle. Roll up meat from short end; secure with string.
In a large skillet over medium-high heat, brown beef roll in reserved fat. Place in a 13x9 inch baking dish .
Stir flour into fat in skillet until smooth; gradually stir in beef broth. Cook and stir over medium heat until thickened. Pour sauce over the beef roll.
Cover, bake in 325℉ (160℃) oven for 1½ hours or until done. Let stand 10 minutes before slicing.
Skim fat from sauce; strain and serve with meat.
