Beef Rouladen - Terri Wilkins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. top round steak, cut 1/2-inch thick
8 tsp. spicy brown mustard
1/2 lb. bacon, cooked and diced
2 medium onions, diced
Flour
Salt and pepper to taste
Water
Gravy:
1 tbsp. Maggi seasoning
1 tbsp. liquid gravy browner
2 tbsp. spicy brown mustard
1/2 c. flour
1/2 c. water
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Directions: |
Directions:1. Cut round steak diagonally to make eight thin strips; pound to flatten. Spread one side of each strip with 1 tsp. mustard. Place equal amounts of bacon and onions at one end of each piece of steak; roll up and secure with food picks.
2. Place beef rolls in Dutch oven or casserole. Sprinkle lightly with flour; season with salt and pepper. Add water to come halfway up sides of beef. Bake, uncovered in 325º oven about 2 hours, or until tender. With slotted spoon, remove beef rolls from pan to serving platter.
3. To liquid in pan, add Maggi, liquid gravy browner, and 2 tbsp. mustard; bring to boil. Stir together flour and water until smooth; whisk into boiling liquid. Cook several minutes or until thick. Strain. Add water to thin to desired consistency, if necessary. Serve over rouladen. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: For a hearty supper, try Beef Rouladen from The Little Cafe on Gratiot in Detroit. You can make the meal even heartier by serving the rouladen the way chef Mike Colo does - with noodles, mashed potatoes, and red cabbage.
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