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German Beef Roulade by Coll'sCookin'

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  • German Beef Roulade by Coll'sCookin'

    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
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