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Beef Rouladen




Source of Recipe


Internet


List of Ingredients




4 (8 ounce) bottom round slices, cubed and flattened Seasoning of choice
4 slices bacon
4 teaspoons Dijon seasoning
1 dill pickle, quartered
4 long strips green pepper
4 slices onion
1/2 cup flour seasoned with "Karl's Seasoning"
1 quart beef broth
2 tablespoons Worcestershire sauce
2 tablespoon Maggi
1/4 cup flour and water to form a slurry
As much Kitchen Bouquet as needed to bring to desired color


Recipe



Spread meat out on counter. Spread with mustard and season; along a short end, lay a strip of bacon, pickle, pepper and onion; roll up meat and tie in three places with butcher's twine. Dredge in seasoned flour, and brown well on all sides in 1/4 cup bacon fat, olive oil or other oil. Put Rouladen into a Dutch oven; pour over liquids, Maggi and Worcestershire. Braise, uncovered, turning often, at 350° for 1 1/2 hours, or more time if needed, until meat is tender. Remove butcher's twine and place meat in a serving dish and mask with gravy. Keep warm. Reduce braising liquid to 2 cups; stir in slurry, cooking until thickened; adjust salt and pepper and color; pour gravy over meat and serve. Yield 4 servings.

NOTE: Can be held in a warm oven COVERED for a few hours.