KitchenMagician's Recipe

BEEF - STEAK - ROULADEN

Category: Beef

Makes 6 servings.

1 1/2 lb. flank steak
stoneground mustard, to taste
1/2 lb. thick sliced bacon
2 onions, sliced
1 16-oz. jar dill pickle slices
2 T butter
2 1/2 c. beef broth
2 T. all-purpose flour
2 T. water

Spaetzle

Cut flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
Generously spread one side of each filet with mustard to taste.
Place bacon, onions and pickle slices on each filet and form into a roll; use string or toothpicks to hold the roll together.
If there is any left over onion, or bacon, chop fine and set aside.
Melt butter in a skillet over medium heat; place beef rolls in pan and saute until browned.
Add chopped onion and bacon, and beef broth; cover and simmer for 60 minutes.
When ready to serve, transfer beef rolls to platter and cover with foil to keep warm.
Mix flour with water and stir into juices in pan; bring to a boil and stir to thicken.
Serve as gravy with Rouladen and Spaetzle.