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Rouladen Of Beef Recipe

	Category	Beef Recipes
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Ingredients And Procedures

1 1/2 lb Round steak in 6 thin pieces

Salt and black pepper to -taste 1/4 c + 2 Tbl Dijon mustard

6 sl Cooked bacon, crumbled

1/2 c Chopped onion

1 c Chopped carrots

6 Dill pickle spears

2 tb Vegetable oil

1. Preheat broiler.

2. lb each piece of beef between two pieces of waxed paper to 6 inch

diameter (about 1/8 inch thick); sprinkle with salt and pepper. 3. Place meat on rack in pan 4 inches from heat and broil for 1 minute on

each side. 4. Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with

bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll up and secure with a wooden toothpick. 5. Heat oil in a medium nonstick skillet over medium heat. Brown meat

rolls on all sides. 6. Add 1 inch water to skillet. Cover and simmer for 1 hour, or until

beef is tender. Remove to a warm serving dish. Pour the pan juices into a sauce bowl. Remove toothpicks before serving. Pass the sauce separately. Makes six servings.

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<h1>Rouladen Of Beef</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 lb Round steak in 6 thin pieces <P>Salt and black pepper to -taste 1/4 c + 2 Tbl Dijon mustard <P>6 sl Cooked bacon, crumbled <P>1/2 c Chopped onion <P>1 c Chopped carrots <P>6 Dill pickle spears <P>2 tb Vegetable oil <P>1. Preheat broiler. <P>2. lb each piece of beef between two pieces of waxed paper to 6 inch <P>diameter (about 1/8 inch thick); sprinkle with salt and pepper. 3. Place meat on rack in pan 4 inches from heat and broil for 1 minute on <P>each side. 4. Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with <P>bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll up and secure with a wooden toothpick. 5. Heat oil in a medium nonstick skillet over medium heat. Brown meat <P>rolls on all sides. 6. Add 1 inch water to skillet. Cover and simmer for 1 hour, or until <P>beef is tender. Remove to a warm serving dish. Pour the pan juices into a sauce bowl. Remove toothpicks before serving. Pass the sauce separately. Makes six servings. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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