Beef Rouladen (browning sauce)

Old-world German dish. From Helga Schlape: Florham Park, New Jersey. Recipe published in Taste of Home August/September 2000.

Yield: 6 servings
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Ingredients

  • 3 pound(s) beef top round steak (1/2 inch thick)
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 6 bacon strips
  • 3 whole dill pickles, halved lengthwise
  • 2 tablespoon(s) canola oil
  • 2 cup(s) water
  • 1 medium onion, chopped
  • 2 tablespoon(s) minced fresh parsley
  • 2 teaspoon(s) beef bouillon granules, optional
  • 1/4 cup(s) all-purpose flour
  • 1/2 cup(s) cold water
  • 1/2 teaspoon(s) browning sauce, optional

Preparation

  1. • Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick.
  2. • In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm.
  3. • For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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