Beef Rouladen (carrots)

Photo: psfreeman

This dish came to America from Germany in the late 1950's. Recipe published in Reminisce September/October 1991.

Yield: 4 servings
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Ingredients

  • 1 pound(s) thin beef top round steak, cut into four pieces
  • Coarse-ground prepared mustard
  • 1/4 teaspoon(s) dried thyme
  • Salt and pepper to taste
  • 1 medium dill pickle, quartered lengthwise
  • 3 carrots, cut into sticks, divided
  • 1 small onion, cut into wedges
  • 2 tablespoon(s) all-purpose flour
  • 1 tablespoon(s) canola oil
  • 2 cup(s) water
  • 2 teaspoon(s) beef bouillon granules
  • 3 tablespoon(s) ketchup
  • Cooked noodles

Preparation

  1. • Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. Layer the steak pieces with a quarter each of pickle slices, carrot sticks and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour.
  2. • In a large skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer 1 hour or until meat is tender. Thicken gravy if desired.
  3. • Serve with noodles.
February 2014

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

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