German beef roulade

Yield: 6 Servings

Measure Ingredient
-Germany
1½ pounds Flank steak
4 teaspoons Dijon mustard
6 slices Bacon, diced
¾ cup Chopped onion
⅓ cup Chopped dill pickle
¼ cup Flour
13¾ ounce Can beef broth

With meat mallet or rolling pin, flatten meat to approximately a 10x8 inch rectangle. Spread mustard over meat. In large skillet, over medium high heat, cook bacon and onion until bacon is crisp; pour off fat, reserving ¼ cup. Spread bacon mixture over meat; sprinkle with pickle. Roll up meat from short end; secure with string. In large skillet over medium high heat, brown beef roll in reserved fat; place in a 13x9 inch baking dish. Stir flour into fat in skillet until smooth; gradually stir in beef broth. Cook and stir over medium heat until thickened. Pour sauce over beef roll. Cover; bake at 325 for 1½ hours or until done. Let stand 10 minutes before slicing. Skim fat from sauce; strain and serve with meat.

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