Beef Roulade Bake - cooking recipe

Ingredients

3 tbsp oil
1 lb button mushrooms, sliced
1 None onion, thinly sliced
1 tsp dried oregano
1 tbsp flour
1 cup semi-skimmed milk
1 cup sour cream
2 tbsp Dijon mustard
1 jar (12 oz) pickled gherkins, drained, vinegar reserved, sliced
6 None thin slices beef top round (about 1/4 inch thick); 2 slices halved
6 slices bacon; 2 slices cut into strips
None None Fresh oregano, for garnish

Preparation

Preheat the oven to 400\u00b0F. Heat 1 tbsp of the oil in a large skillet on medium-high heat. Saute 1/3 of the mushrooms until browned. Remove from the pan and repeat twice with the remaining oil and mushrooms. Add the onion to the final batch of mushrooms and saute until softened.
Set aside 3 tbsp of the mushroom and onion mixture. Add the remaining sauteed mushrooms to the pan, along with the dried oregano. Sprinkle with the flour and cook for 2 mins. Add the milk and sour cream and bring to a boil, stirring constantly. Reduce heat to low and simmer for 5 mins. Stir in the mustard and 2 tbsp gherkin vinegar. Season with salt and black pepper. Stir in the sliced gherkins and remove from the heat.
Place 1 1/2 slices of beef in the bottom of a baking dish. Top with 1/4 of the bacon strips and 1/4 of the sauce and season with salt and black pepper. Repeat 3 times. Lay the remaining bacon slices on top.
Bake for 30 mins. Cover with foil. Bake for 1 hour 20 mins. Remove the foil and sprinkle with the reserved onion and mushroom mixture. Bake for 10 mins. Garnish with fresh oregano.