Side Pannel
Rouladen of Beef
Rouladen of Beef
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Breads, German
Ingredients List
- 1 1/2 lb Round steak in 6 thin pieces
- Salt and black pepper to
- -taste
- 1/4 c + 2 Tbl Dijon mustard
- 6 sl Cooked bacon, crumbled
- 1/2 c Chopped onion
- 1 c Chopped carrots
- 6 Dill pickle spears
- 2 tb Vegetable oil
Directions
1. Preheat broiler.
2. lb each piece of beef between two pieces of waxed paper to 6 inch
diameter (about 1/8 inch thick); sprinkle with salt and pepper.
3. Place meat on rack in pan 4 inches from heat and broil for 1 minute on
each side.
4. Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with
bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll up
and secure with a wooden toothpick.
5. Heat oil in a medium nonstick skillet over medium heat. Brown meat
rolls on all sides.
6. Add 1 inch water to skillet. Cover and simmer for 1 hour, or until
beef is tender. Remove to a warm serving dish. Pour the pan juices into a
sauce bowl. Remove toothpicks before serving. Pass the sauce separately.
Makes six servings.
2. lb each piece of beef between two pieces of waxed paper to 6 inch
diameter (about 1/8 inch thick); sprinkle with salt and pepper.
3. Place meat on rack in pan 4 inches from heat and broil for 1 minute on
each side.
4. Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with
bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll up
and secure with a wooden toothpick.
5. Heat oil in a medium nonstick skillet over medium heat. Brown meat
rolls on all sides.
6. Add 1 inch water to skillet. Cover and simmer for 1 hour, or until
beef is tender. Remove to a warm serving dish. Pour the pan juices into a
sauce bowl. Remove toothpicks before serving. Pass the sauce separately.
Makes six servings.
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