This dish is so good and flavorful. It's great with mashed potatoes. The gravy you can make with this is wonderful! This was so delicious!
from my Mom
6 thinly sliced pieces of beef, such as round or flank steak (or Rouladen meat if you can find it) about 1/4-inch thick, and about 7-8 inches long
salt and pepper, to taste
Dijon mustard, to taste
6 slices bacon
1 medium onion, cut into wedges
1 large dill pickle, sliced into 6 long wedges
oil, for browning
1 can (14.5 oz) can reduced-sodium beef broth
flour & water slurry for thickening, if desired
1. For each Rouladen, lay the steak out onto a clean cutting board or plate. Sprinkle on salt and pepper to taste. Spread mustard on in a thin layer, covering the whole Rouladen. Lay the bacon on top of the Rouladen, length-wise. Lay a wedge of onion and a wedge of pickle on the Rouladen, width-wise. Roll up each Rouladen and secure with a wooden toothpick.
2. Heat oil in one or two skillets. Brown Rouladens, and then pour in the broth. (If using two pans, divide the broth between them). Bring broth to a simmer and cover, cooking for 90 minutes. Turn Rouladens over once or twice during the cooking time.
3. If desired, thicken juices to make gravy. Combine flour and cold water in a small jar and shake to combine. Whisk mixture into hot broth and cook until thickened. (If using two pans to cook Rouladen, combine the juices into one pan for ease).
4. Serve Rouladen covered with gravy.
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