Beef Rouladen Recipe #22507
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.
2½ hours | 30 min prep
SERVES 8
- 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
- 3 tablespoons cooking oil
- 3 cups beef broth
- 1/3 cup flour
- 1/2 cup water
- chopped fresh parsley
- Spread mustard on one side of each slice of meat.
- Sprinkle with salt and pepper.
- Place one strip of bacon and a few onion wedges on each slice; 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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5 stars