Email to Colleen Grogt      

Recipe Categories: FantastiCook's HOME PAGEAPPETIZERS Asian BakingDishSizesMadeSimple BBQ BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Chicken Chili Cocktails COOKIES CROCKPOT Dairy-Substitutions DESSERTS ETHNIC FISHandSEAFOOD FRUIT GrossFamilyRecipes HeirloomWeightsMeasures HerbsSpices Italian MARINADES Meatless MEATS PASTA PASTRIES Pork POULTRY SALADandDRESSING SANDWICHES SAUCES SideDishes SOUPSandSTEWS VEGETABLES

German Beef Roulade




Source of Recipe


Great American Favorite Brand Name Cookbook


Recipe Introduction


This is AWESOME! I loved the delicate taste of dill that comes through. The gravy was outstanding.


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



Prep & Cooking instructions:

�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.

NOTES: I did not use brand names, we used what we had in the house