posted by jimS So Calif 10-29-98 2:39 PM
Beef Rouladen
1/4 cup Dijon Style Mustard
8 pieces Top Round Steak (1/4 inch thick)
Salt and Pepper to taste
8 strips Meaty Bacon
1 lg Onion, peeled and cut into wedges
2 Tbs Oil
3 cups Beef Broth
1/3 cup All Purpose Flour
1/2 cup Water
Pound each piece of meat with a tenderizer mallet.
Lightly spread mustard on each slice of steak.
Sprinkle with salt and pepper.
Then 1 bacon strip (folded) and a few onion pieces.
Roll up and secure with a wooden toothpick.
Brown on all sides, with oil in a large skillet.
Drain and discard grease, leaving about 1/2 Tbs and the crunchies.
Stir broth into the skillet and bring to a boil.
Reduce heat and simmer for 1 1/2 hours or until meat is tender.
Remove meat, set aside and keep warm.
Combine flour and water until smooth and stir into heated broth.
Bring to a boil, stirring constantly until thickened and bubbly.
Remove and discard the toothpicks from the meat.
Return the meat to the gravy.
Heat through until bubbly.