Beef Rouladen - cooking recipe

Ingredients
    3 slices bacon, halved
    1 1/2 lbs thinly sliced round steaks, 1/4 inch thick
    2 tablespoons Dijon mustard
    3 medium dill pickles, quartered lengthwise
    1/4 cup finely chopped onion
    1 (10 3/4 ounce) can campbell's beefy mushrooms or (10 3/4 ounce) can condensed golden mushroom soup
    2 tablespoons chopped parsley
    1/2 cup celery
    1/2 cup parsnip (optional)
    3 carrots, halved lengthwise and quartered
Preparation
    In a large skillet, cook bacon until crisp; remove and crumble.
    Cut meat into 6 pieces 6 x 4 inches.
    Pound meat.
    Spread each piece of meat with 1 teaspoon mustard.
    Place 2 pieces of pickle and 4 pieces of carrot across the narrow end; sprinkle with 2 teaspoons onion.
    Starting at narrow end; roll up.
    Tuck in ends; fasten with toothpicks.
    Brown roll-ups in drippings; pour off fat.
    Stir in soup, celery, parsnips and parsley.
    Cover, cook over low heat 1 hour 15 minutes.
    Stir occasionally.
    Thin with water if desired.
    Serve with mashed potatoes or rice.
    Garnish with bacon.

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