Ingredients
- 3 pounds beef round (steaks, 1/4 inch thick, or flank steak)
- Salt and pepper, to taste
- 2 teaspoons mustard, hot or mild (German mustard is preferred)
- 1 onion, chopped
- 6 slices (6 ounces) bacon (halved cross wise)
- 2 pickles (large dill pickles, cut in strips)
- 1/4 cup oil (salad oil)
- 14 ounces beef broth (undiluted)
- Flour
How to Make
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Step 1: Wipe beef with a damp paper towel.
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Step 2: Cut steak crosswise into 6 equal pieces.
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Step 3: Flatten steak to about 1/8 inch thickness.
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Step 4: Sprinkle lightly with salt and pepper.
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Step 5: Spread each steak with 1/4 teaspoon mustard.
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Step 6: Sprinkle onions on top.
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Step 7: Place bacon and a pickle strip on narrow end of each piece.
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Step 8: Roll up and tie with kitchen string, sprinkle with flour.
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Step 9: Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot oil, brown roulades on all sides, about 15 to 20 minutes.
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Step 10: Add broth, bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours until tender.
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Step 11: Place roulades on heated platter. Remove string.
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Step 12: Make gravy from remaining broth, and pour over meat.
We hope you enjoy this recipe!
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