Beef Rouladen

[cheft]

Beef Rouladen

6 Baron of Beef Slices (have the butcher cut them approx. 4" wide x 10" long)
1/2 lb. Bacon, diced
2 Large Dill Pickles (diced)
1 Small Onion (sliced thin)
2 TBSP Prepared Mustard
2 TBSP Dijon Mustard
Salt
Pepper
Paprika
1/2 cup water or dry red wine
Flour for making gravy

Combine mustards in a bowl and spread on each slice of beef.
Sprinkle each slice with salt, pepper and paprika, to your taste.
Place bacon, onion and pickles at one end and roll them up jelly roll style.
Securely wrap each bundle with butcher twine or toothpicks.
Place them seam down in an uncovered 9"x13" glass pan.
Add water or wine to pan and bake in a preheated 350 degree oven for 45 minutes.
Remove from oven, turn the bundles over and baste with juice from pan.
Return to oven for 30 minutes. Make a gravy from juices with flour and pour over each Rouladen bundle.

Rouladen slice, ready to roll up...
http://img158.imageshack.us/img158/6969/rouladenprepwu3.jpg

Rouladen bundles, ready for the oven...
http://img158.imageshack.us/img158/6417/rouladenbundlesyf0.jpg

Rouladen served here with mashed potatoes and buttered steamed purple cabbage...
http://img214.imageshack.us/img214/5070/rouladenplate1oa1.jpg

[Bean]

I'm so happy you posted this here, I forgot to save it from before! I was just mentioning this on another board about I have to try it! Thanks :)

BTW - love all your recipes & pics. ;) :)

[cheft]

You're welcome Bean........And thanks, I love recipes with pics! :)

[Bean]

Nothing beats a pic with the recipe! :)

BTW - check your PM's. :D

[olmphoto2]

What are Baron of Beef slices?
Sounds like something that could be used for Braciole.

[Ro-Ro]

I found this on the internet:

What is a Baron of Beef?
I would like to know what cut of beef to buy and how to cook a "baron of beef?"

Depends on where you are (and Ochefers are all over the world thanks to this Internet thing). In Britain, a baron is a large, important section of beef containing both sirloins.

In the US, a baron of beef is an imprecise term used to describe large, less important cuts that are best-suited to roasting or braising, such as the steamship round, top (or inside) round, or bottom (or outside) round.