Rouladen

Course Beef

Author Carolyn

Ingredients

1 1/2 pounds flank steak or round steak cut very thinly
Dry yellow mustard powder
Paprika
Salt and Pepper
2 large onions cut into narrow wedges
several dill pickles cut into thin spears
pieces several carrots cut into narrow, about 4” long pieces
2 tablespoons butter
2 1/2 cups water
1 cube beef bouillon

Instructions

Cut the meat into pieces about 1/4 inch thick and 3 inches wide.
Generously sprinkle one side of each with mustard and paprika, with a little salt and pepper. Place carrots, onions and pickle slices on each piece of meat and form into a roll. Use string or toothpicks to hold the roll together.
Shake flour over the roll on all sides.
Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

Notes

I sometimes make additional brown gravy or use a beefy mushroom soup to add to the liquid. If I serve with potatoes, I like to crumble cooked bacon over all. Everything's better with Bacon.