Beef Rouladen Recipe

Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this tender beef dish, which gets great flavor from Dijon mustard.

1/4 cup Dijon mustard
8 slices beef top round steak (1/4 inch thick and about 2 pounds)
salt and pepper to taste
8 bacon strips
1 large onion, cut into wedges
3 tbsp canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
chopped fresh parsley, optional

  1. Lightly spread mustard on each slice of steak; sprinkle with salt and pepper.  Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.
  2. In a large skillet, brown beef in oil until no longer pink; drain.  Add broth; bring to a boil.  reduce heat; cover and simmer for 1 1/2 hours or until meat is tender.
  3. Remove meat and keep warm.  Combine flour and water until smooth; gradually stir into broth.  Bring to a boil, stirring constantly until thickened and bubbly.  Remove toothpicks from rolls and return to gravy; heat through.  Sprinkle with parsley if desired.

Recipe courtesy of Taste of Home Best Loved Recipes

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