Beef Rouladen

---

This recipe, from the dec/jan 1996 issue of taste of home has been a family favorite since the first time i made it. It does require a little effort, but it's worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle. *note: most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more! i've added the pickle as an optional ingredient. :)

---

Steps

---

Spread mustard on one side of each slice of meat.

---

Sprinkle with salt and pepper.

---

Place one strip of bacon , dill pickle slice , and a few onion wedges on each slice of meat.

---

Roll up and secure with wooden toothpicks.

---

Put oil in dutch oven or other large pan and brown meat.

---

Drain.

---

Add broth and bring to a boil.

---

Reduce heat and cover and simmer for 1-1 / 2 hours or until meat is tender.

---

Remove meat and keep warm.

---

Combine flour and water until smooth and slowly stir into broth.

---

Bring to a boil , stirring constantly until thickened.

---

Remove wooden pics from meat and return to gravy.

---

Heat through.

---

Sprinkle with parsley if desired.

---

Ingredients

---

dijon mustard, top round steaks, salt and pepper, bacon, onion, dill pickles, cooking oil, beef broth, flour, water, fresh parsley