German Beef Roulade
Wow. Truly a recipe that keeps everyone raving about it for hours. A perfect combination and totally mouth-watering tender. I made it for my father when he was visiting and he left speechless.
Yield
6 servingsPrep
½ hrsCook
1½ hrsReady
2 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | pound |
beef
flank steak |
|
4 | teaspoons |
prepared mustard
dijon |
|
6 |
bacon
slices, diced |
* | |
¾ | cups |
onions
chopped |
|
⅓ | cup |
pickles, dill
dill, chopped |
|
¼ | cup |
all-purpose flour
|
|
13 ¾ | ounces |
vegetable stock
or chicken or beef |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
680.4 | g |
beef
flank steak |
|
2E+1 | ml |
prepared mustard
dijon |
|
6 | each |
bacon
slices, diced |
* |
177 | ml |
onions
chopped |
|
79 | ml |
pickles, dill
dill, chopped |
|
59 | ml |
all-purpose flour
|
|
397.4 | ml/g |
vegetable stock
or chicken or beef |
Directions
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 a 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 the beef roll.
Cover, bake in 325℉ (160℃) oven for 1½ hours or until done. Let stand 10 minutes before slicing.
Skim fat from sauce; strain and serve with meat.