Swiss Rouladen

Serve with red cabbage and Spaetzle.(German dumplings) for an authentic German meal.

• Ready In: 3 hrs
• Yields: 14 rolls

Ingredients

• 2  lbs  round steaks, sliced
• 1⁄3 cup chicken broth
• 2  cups  breadcrumbs
• 2  small onions, finely chopped
• 1  teaspoon dry mustard
• 1⁄2 teaspoon poultry seasoning
• 4  small carrots, cut in strips
• 14  medium green beans or 14  medium asparagus
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2  teaspoons  oil
• 2  teaspoons butter
• 1  tablespoon flour
• 8  ounces beef broth
• 8  ounces water

Directions

1. Pound beef and cut in 14 pieces 6” x 8”. Melt butter in skillet, add onion and sauté till soft; set aside.
2. In medium bowl, mix breadcrumbs, poultry seasoning, dry mustard, salt, pepper, chicken broth and cooked onion.
3. Spread a bit of the mixture on each piece of meat. Top with 1 carrot strip and 1 green bean.
4. Roll up and secure with toothpicks.
5. Brown each roll in butter and oil.
6. Remove toothpicks, place rolls in greased baking dish.
7. Deglaze skillet with beef broth and water, thikden with flour and spoon over roulades.
8. Seal baking dish and bake 2 hours at 325*.
9. Makes 14 rolls.
10. A make-ahead dish that can be stored in the refrigerator until cooking time.
11. Dish that lends itself to slow cooking. Cook on Low for 7 hours.