Ingredients
6slicesbeef roundor thinly sliced flank steak
3tbspYellow Mustard
6slicesBacon
1onionsliced
6dill pickles
1tbspbutter
2cupsbeef brothlow sodium
¼cuppickle juice
1canmushroomswith juice, optional
salt & pepperto taste
3tbspcornstarch
mashed potatoesor elbow macaroni for serving
Preparation
Preheat oven to 325 degrees F.
Layout beef slices and gently pound using a meat tenderizer.
Spread a thin layer of mustard over each slice and season with pepper.
Lay bacon over each slice. Top with onions and a dill pickle.
Roll each Rouladen jelly-roll style and secure with toothpicks.
Heat butter in a pan and brown each roll.
Place in a roasting dish, add broth, canned mushrooms and ¼ cup pickle juice (and extra onions if desired). Roast for 90 to 120 minutes or until fork-tender.
Remove Rouladen from the juices, set on a plate and cover.
Heat juices over medium-high heat until boiling, making sure to scrape up any brown bit. Combine cornstarch with an equal amount of water. Add cornstarch mixture to the boiling broth while whisking until it reaches the desired thickness.
Serve Rouladen over mashed potatoes or elbow macaroni with gravy.
