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Beef Rouladen


cup Dijon mustard
8 ( -inch-thick) slices top round steak
Salt to taste
Pepper to taste
8 slices bacon
1 large onion, cut into thin wedges
3 tablespoons vegetable oil
3 cups beef broth
⅓ cup flour
cup water


Serves: 4


Spread a thin layer of the Dijon mustard over each slice of steak. Sprinkle with salt and pepper. Place 1 bacon slice and a few onion wedges on each slice. Roll the steak and secure with wooden picks.

Heat the oil in a large skillet over medium-high heat. Brown the steak rolls in the hot oil; drain. Add the beef broth and bring to a boil. Reduce the heat and simmer, covered, for 1½ hours or until the steak is tender. Remove the steak rolls and keep warm.

Combine the flour and water in a bowl and mix until blended. Stir into the broth. Bring to a boil and cook until thickened and bubbly, stirring constantly. Remove the wooden picks from the steak rolls and return the steak rolls to the gravy. Cook until heated through.

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