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GERMAN BEEF ROULADE




Source of Recipe


Coll's Cookin at CK


List of Ingredients




1 1/2# flank steak (we used round steak)
4 t Grey Poupon Dijon Mustard (any spicy)
6 slices bacon, diced
3/4 C onion, chopped
1/3 C dill pickle, chopped fine
1/4 C all-purpose flour
1 13 oz. can College Inn beef broth (*or boullion and water)



Recipe



�With a meat mallet or rolling pin, flatten meat to approx. 10x8 inch rectangle.
�Spread with mustard.
�In a large skillet, over medium heat, cook bacon and onion until bacon is crisp; pour off fat, reserving 1/4C.
�Spread bacon mixture over meat, sprinkle with pickle.
�Roll up meat from short end and secure with string.
�In a large skillet, over medium-high heat, brown/sear meat roll in reserved bacon fat; place in (covered) baking dish
�Whisk flour into fat in skillet until smooth; gradually add beef broth. Cook and stir over medium heat until thickened.
�Pour sauce over meat, cover and bake at 325�F for 90 minutes or until done. Let stand 10 minutes before slicing. Skim any fat from gravy and serve.

Serving suggestions: Peeled and quartered red potatoes (peeling optional)

Makes 6 servings.