Sunday, March 29, 2009

German Beef Roulade

German Beef Roulade

1 1/2 lbs. lean round steak
4 tsp grey poupon dijon mustard
6 slices bacon, diced
3/4 cup chopped onions
1/3 cup chopped dill pickle
1/4 cup all purpose flour
1 (13 3/4 fl oz) can beef broth

with a meat mallet flatten the steak to about 10x8 inch rectangle. Spread mustard over meat. IN a large skillet over medium-high heat cook bacon and onion until bacon is crisp. Poor off the fat reserving 1/4 cup. Spread bacon mixture over beef and sprinkle with pickle. Roll meat from short end. secure with string. Over medium high heat brown beef roll in reserved fat. Place in baking dish. stir flour into fat in skillet Gradually stir in beef broth. Cook until thickened, Pour sauce over beef cover and bake 1 1/2 hours or until done. Skim fat from sauce and let beef stand 10 minuted before slicing. serve with sauce.

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