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Easy German Beef Roulade
Traditional German beef roll, most always stuffed with dill pickles.
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beef flank steak
or 4 teaspoons
, will do
(13 3/4 ounce) can
With meat mallet or rolling pin, flatten meat to about a 10x8 rectangle.
Spread with mustard.
In large skillet on medium high heat, cook bacon and onion til bacon is crisp.
Pour off fat reserving 1/4 cup in skillet.
Spread bacon mix over meat.
Sprinkle pickle on top.
Roll up meat from short end and secure with string or turkey pins.
Place meat roll in skillet over medium high heat in reserved bacon fat and brown on all sides.
Remove to 13x9 baking dish.
Stir flour into fat in skillet and blend until smooth, gradually stirring in beef broth.
Cook and stir over medium heat until thickened.
Pour sauce over beef roll.
Cover and bake at 325 degrees for 1 1/2 hours or until done.
Let stand 10 minutes before slicing.
Skim fat from sauce, strain and serve with meat.
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