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Ingredients
- 24 -28 ounces top round beef, 4 slices
- 4 slices bacon or speck
- 12 scallions (leave some of the green on)
- 8 carrots, sticks or 8 baby carrots
- 1 dill pickle
- 3 tablespoons mustard
- 2 -3 cups beef broth
- flour
- 2 tablespoons oil
- salt and pepper
Details
Servings 4
Adapted from food.com
Preparation
Step 1
1 In a large frying pan, lay out bacon or speck, scallions, and carrot sticks.
2 Heat until the bacon gets glassy and the scallions are limp.
3 Take out and drain on paper towel.
4 Pound out each slice of meat,and spread with mustard.
5 Top with 1 slice of bacon, 3 scallions, 2 carrot sticks, and pickle.
6 Roll each roulade tightly and fasten with toothpicks.
7 Dust them with flour, salt and pepper if you wish.
8 Heat oil in frying pan, put rolled seams down in pan and brown on all sides.
9 Take the meat out, pour about 2 cups of broth in the pan and scrape the drippings down. Return the meat to the pan, cover and simmer 45 - 50 minutes.
10 Check occasionally, add more broth if necessary.
11 This will make a fairly thin sauce. If gravy is needed, thicken with 1 teaspoons flour and 1 teaspoons mustard, which has been beaten into 1/2 cup of cold broth. Stir into meat juice and simmer for another 5 minutes. Adjust seasoning. This dish can be finished in the oven.
12 Oven: place the browned beef into a baking dish, pour the broth over it. Cover with foil and bake for 1 hour at 375.
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