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Meats & Seafood - Beef Rouladen

  • ¼ cup Dijon mustard
  • 8 slices top round steak, ¼ inch thick
  • Salt and pepper to taste
  • 8 bacon strips
  • 1 large onion, cut into thin wedges
  • 3 tablespoons cooking oil
  • 3 cups beef broth
  • 1/3 cup all-purpose flour
  • ½ cup water
  • Chopped fresh parsley, optional

Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 strip bacon and few onion wedges on each slice; roll up and secure with wooden toothpicks. Brown in a skillet with oil; drain.
Add broth; bring to a boil. Reduce heat, cover, and simmer for 1½ hours or until meat is tender. Remove meat and keep warm.
Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks and return meat to gravy; heat through. Sprinkle with parsley if desired.
Submitted By: Marie Delffs
Coffee Farmers Co-op
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