Prep 25 mins
Cook 1 hr 15 mins
a very old friend cooked this for me ages ago, and i have been making it ever since. great with mashed potatoes laurie was right, the traditional recipe includes a pickle slice down the middle, this was modified so dh would eat it, over 30 yrs ago.
- 8 slices top round beef
- 2 onions, chopped
- 8 slices bacon
- 1⁄4 cup Dijon mustard
- salt & pepper
- 2 tablespoons oil
- 1 (14 ounce) can beef broth
- pound strips of top round thin, lay flat.
- spread a layer of dijon mustard on to round steak strip, top with bacon slice, top with chopped onions.
- roll vertically, narrow side first, and tie with twine or close with 2 toothpicks repeat with remaining slices.
- brown beef in 2 batches, on both sides, in oil, removing to a plate.
- add 1 can beef broth, return beef and juices to pan.
- cover, lower to simmer for 1 hour.
- you can thicken gravy w/flour if desired.
Great as is. To step it up, use double smoked bacon sliced very thin and at the end use a litttle red burgundy in the gravy.
This is sooo good. My sister in Germany came to visit us & made this dish,,, Yumm-o
I have not tried this recipe, but I have never seen Rouladin done this way. Our family recipes go back for generations. We're of German decent and have many German family recipes. I'll try it to see how it compares with the real thing.