Beef Rouladen - cooking recipe
Ingredients
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1/4 cup Dijon mustard
2 lbs top round steaks, sliced into 8 slices (1/4 inch thick)
salt and pepper
8 slices bacon
1 large onion, cut into thin wedges
8 dill pickles, thinly sliced (optional)
3 tablespoons cooking oil
3 cups beef broth
1/3 cup flour
1/2 cup water
chopped fresh parsley
Preparation
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Spread mustard on one side of each slice of meat.
Sprinkle with salt and pepper.
Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
Put oil in dutch oven or other large pan and brown meat; drain.
Add broth and bring to a boil.
Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
Remove meat and keep warm.
Combine flour and water until smooth and slowly stir into broth.
Bring to a boil, stirring constantly until thickened.
Remove wooden pics from meat and return to gravy; heat through.
Sprinkle with parsley if desired.
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