Beef Rouladen
"This recipe, from the Dec/Jan 1996 issue of Taste of Home has been a family favorite since the first time i made it. It does require a little effort, but it's worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle. *Note: Most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more! I've added the pickle as an optional ingredient. :)..."
INGREDIENTS
•
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
Comments & Reviews
Just A Pinch Sweepstakes