Beef Rolls Rindsrouladen

Something a little different for weeknight dinner.

In a large frying pan , lay out bacon , scallions , and carrot sticks.

Heat until the bacon gets glassy and the scallions are limp.

Take out and drain on paper towel.

Pound out each slice of meat , and spread with mustard.

Top with 1 slice of bacon , 3 scallions , and 2 carrot sticks.

Roll each roulade tightly and fasten with toothpicks.

Dust them with flour , salt and pepper if you wish.

Heat oil in frying pan , put rolled seams down in pan and brown on all sides.

Take the meat out , pour about 2 cups of broth in the pan and scrape the drippings down.

Return the meat to the pan , cover and simmer 45 - 50 minutes.

Check occasionally , add more broth if necessary.

This will make a fairly thin sauce.

If gravy is needed , thicken with 1 teaspoons flour and 1 teaspoons mustard , which has been beaten into 1 / 2 cup of cold broth.

Stir into meat juice and simmer for another 5 minutes.

Adjust seasoning.

This dish can be finished in the oven.

Oven: place the browned beef int.

top round beef, bacon, scallions, carrots, mustard, beef broth, flour, oil, salt and pepper