Recipe by shelleyducharme
The best roulade you will have ever tasted. I found this years ago in a Company's Coming recipe book and it is a hit. After simmering for the amount of time you can cut each one with a fork. A real crowd pleaser or make it just for the two of you. I have stuffed it with different pickled veggies such as beans, asparagus, carrots etc..use your imagination to change it up your way.....enjoy .
- 8 piece thinly slice round steaks
- 8 slice bacon, halved crosswise
- 1-2 onion, halved and thinly sliced
- 1-2 green pepper, cut in strips
- 2 large dill pickles, quartered lengthwise
- 59.14 ml all-purpose flour, for coating
- 29.58-44.37 ml margarine (not butter)
- 118.32 ml butter or 118.32 ml margarine
- 118.32 ml all-purpose flour
- 59.16 ml beef bouillon powder
- 946.36 ml water
- 118.29 ml ketchup
Directions See How It's Made
- Lay meat slices on flat surface. Sprinkle with salt and pepper. Lay 2 pieces of bacon on top of meat followed by onion, green pepper and a slice of dill pickle. Roll each steak up and either tie with a string or hold together with picks.
- Coat rolls with flour. Brown in first amount of margarine in frying pan. add more margarine if needed. Place rolls in small roaster when nicely browned.
- Melt second amount of margarine (or butter) in frying pan. Mix in second amount of flour and bouillon powder. Stir in water and ketchup until it boils and thickens. Pour over meat in roaster. Cover. Bake in 350 F oven until fork tender, about 1 1/2 to 2 hours.