- 6 slices beef round or thinly sliced flank steak
- 3 tablespoons yellow mustard
- 6 slices bacon
- 1 onion sliced
- 6 dill pickles
- 1 tablespoon butter
- 2 cups beef broth low sodium
- 1/4 cup pickle juice
- 1 can mushrooms with juice (optional)
- salt & pepper to taste
- 3 tablespoons cornstarch
- mashed potatoes or elbow macaroni for serving
Preheat oven to 325°F.
Layout beef slices and gently pound using a meat tenderizer.
Spread a thin layer of mustard over each slice and season with pepper.
Lay bacon over each slice. Top with onions and a dill pickle.
Roll each Rouladen jelly-roll style and secure with toothpicks.
Heat butter in a pan and brown each roll. Place in a roasting dish, add broth, canned mushrooms and 1/4 cup pickle juice (and extra onions if desired). Roast 90-120 minutes or until fork-tender.
To Make Gravy
Remove Rouladen from the juices, set on a plate and cover.
Heat juices over medium-high heat until boiling, making sure to scrape up any brown bit. Combine cornstarch with an equal amount of water. Add cornstarch mixture to the boiling broth while whisking until it reaches the desired thickness.
Serve Rouladen over mashed potatoes or elbow macaroni with gravy.
Saturated Fat: 4g
Vitamin A: 177%
Vitamin C: 2%