Beef Rouladen

By Lsweetnell

Makes 8 servings.
Traditionally this calls for a slice of pickle inside. However, I am not fond of hot pickles. In this recipe a chunk of onion is listed. I would suggest getting thick slices of roast beef from the deli at the grocery store, making the gravy with the beef stock, or from a jar of savory beef gravy and warming the gravy and immersing the rolled beef (With chicken stuffing inside and perhaps a chunk of Havarti cheese) in the already made gravy till meat is warmed through.

Ingredients

• 1/4 cup Dijon mustard
• 8 slices beef top round steak (1/4 inch thick and 4 ounces each)
• Salt and pepper to taste
• 8 bacon strips
• 1 large onion, cut into thin wedges
• 3 tablespoons canola oil
• 3 cups beef broth
• 1/3 cup all-purpose flour
• 1/2 cup water
• Chopped fresh parsley, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

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; secure with toothpicks.
In a large skillet, brown beef in oil until no longer pink; drain. Add broth; 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; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return to gravy; heat through. Sprinkle with parsley if desired. Yield: 8 servings.