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Coll'sCookin'
Posted January 30, 2005 06:31 AM
My DH perused the cookbooks yesterday (Great American Favorite Brand Name Cookbook) and found this recipe. He made it last night for dinner with my folks. It was AWESOME! I loved the delicate taste of dill that comes through. The gravy was outstanding.
Enjoy! Colleen
German Beef Roulade
1 1/2# flank steak (we used round steak)
4 t Grey Poupon Dijon Mustard (any spicy)
6 slices bacon, diced
3/4 C onion, chopped
1/3 C dill pickle, chopped fine
1/4 C all-purpose flour
1 13 oz. can College Inn beef broth (*or boullion and water)
Prep & Cooking instructions:
•With a meat mallet or rolling pin, flatten meat to approx. 10x8 inch rectangle.
•Spread with mustard.
•In a large skillet, over medium heat, cook bacon and onion until bacon is crisp; pour off fat, reserving 1/4C.
•Spread bacon mixture over meat, sprinkle with pickle.
•Roll up meat from short end and secure with string.
•In a large skillet, over medium-high heat, brown/sear meat roll in reserved bacon fat; place in (covered) baking dish
•Whisk flour into fat in skillet until smooth; gradually add beef broth. Cook and stir over medium heat until thickened.
•Pour sauce over meat, cover and bake at 325°F for 90 minutes or until done. Let stand 10 minutes before slicing. Skim any fat from gravy and serve.
Serving suggestions: Peeled and quartered red potatoes (peeling optional)
Makes 6 servings.
NOTES: I did not use brand names, we used what we had in the house
Posted January 30, 2005 06:31 AM
My DH perused the cookbooks yesterday (Great American Favorite Brand Name Cookbook) and found this recipe. He made it last night for dinner with my folks. It was AWESOME! I loved the delicate taste of dill that comes through. The gravy was outstanding.
Enjoy! Colleen
German Beef Roulade
1 1/2# flank steak (we used round steak)
4 t Grey Poupon Dijon Mustard (any spicy)
6 slices bacon, diced
3/4 C onion, chopped
1/3 C dill pickle, chopped fine
1/4 C all-purpose flour
1 13 oz. can College Inn beef broth (*or boullion and water)
Prep & Cooking instructions:
•With a meat mallet or rolling pin, flatten meat to approx. 10x8 inch rectangle.
•Spread with mustard.
•In a large skillet, over medium heat, cook bacon and onion until bacon is crisp; pour off fat, reserving 1/4C.
•Spread bacon mixture over meat, sprinkle with pickle.
•Roll up meat from short end and secure with string.
•In a large skillet, over medium-high heat, brown/sear meat roll in reserved bacon fat; place in (covered) baking dish
•Whisk flour into fat in skillet until smooth; gradually add beef broth. Cook and stir over medium heat until thickened.
•Pour sauce over meat, cover and bake at 325°F for 90 minutes or until done. Let stand 10 minutes before slicing. Skim any fat from gravy and serve.
Serving suggestions: Peeled and quartered red potatoes (peeling optional)
Makes 6 servings.
NOTES: I did not use brand names, we used what we had in the house