Title: German Beef Roulade
Categories: Meat Entree German
Yield: 6 Servings
| 1 1/2 | lb | Flank steak |
| 4 | ts | Dijon mustard |
| 6 | sl | Bacon, diced |
| 3/4 | c | Chopped onion |
| 1/3 | c | Chopped dill pickle |
| 1/4 | c | Flour |
| 13 3/4 | oz | Can beef broth |
With meat mallet or rolling pin, flatten meat to approximately a 10x8 inch
rectangle. Spread mustard over meat. In large skillet, over medium high
heat, cook bacon and onion until bacon is crisp; pour off fat, reserving
1/4 cup. Spread bacon mixture over meat; sprinkle with pickle. Roll up meat
from short end; secure with string. In large skillet over medium high heat,
brown beef roll in reserved fat; place in a 13x9 inch baking dish. Stir
flour into fat in skillet until smooth; gradually stir in beef broth. Cook
and stir over medium heat until thickened. Pour sauce over beef roll.
Cover; bake at 325 for 1 1/2 hours or until done. Let stand 10 minutes
before slicing. Skim fat from sauce; strain and serve with meat.