Side Pannel
German Beef Rouladen
German Beef Rouladen
- Recipe Submitted by recipe queen on 03/09/2014
Category: German, Beef
Ingredients List
- 8 slices bacon
- 1/4 cup Dijon mustard
- 8 slices beef top round steak (1/4" thick)
- salt and pepper to taste
- 1 large onion, cut into thin wedges
- 1 green bell pepper, chopped
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1/3 cup flour
- 1/2 cup water
- chopped fresh parsley for garnish
Directions
Fry the bacon in a large, deep skillet, then set aside on a plate with a paper towel to drain. In the bacon drippings, cook the onion until tender (about 5 minutes), then add the bell pepper and cook for 2 minutes. Remove onions and pepper from the pan with a slotted spoon.
Lightly spread the mustard on each slice of steak and sprinkle with salt and pepper. Place 1 bacon strip, and evenly distribute the onion and pepper between each slice. Secure with toothpicks.
Cook the beef in the large skillet until no longer pink. Drain the pan of the juices and oil, then add the broth and tomato paste and bring to a boil. Reduce the heat until it comes to a simmer, then cover and allow to simmer for 1 1/2 hours, or until the meat is tender.
Remove the meat from the skillet and keep warm. Combine the flour and water until smooth, then gradually stir it into the broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove the toothpicks from the meat and return to gravy to heat through. Sprinkle with parsley and serve.
Enjoy!
Lightly spread the mustard on each slice of steak and sprinkle with salt and pepper. Place 1 bacon strip, and evenly distribute the onion and pepper between each slice. Secure with toothpicks.
Cook the beef in the large skillet until no longer pink. Drain the pan of the juices and oil, then add the broth and tomato paste and bring to a boil. Reduce the heat until it comes to a simmer, then cover and allow to simmer for 1 1/2 hours, or until the meat is tender.
Remove the meat from the skillet and keep warm. Combine the flour and water until smooth, then gradually stir it into the broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove the toothpicks from the meat and return to gravy to heat through. Sprinkle with parsley and serve.
Enjoy!
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