Beef Rolls - Rindsrouladen

1. 1

   In a large frying pan, lay out bacon, scallions, and carrot sticks.

2. 2

   Heat until the bacon gets glassy and the scallions are limp.

3. 3

   Take out and drain on paper towel.

4. 4

   Pound out each slice of meat,and spread with mustard.

5. 5

   Top with 1 slice of bacon, 3 scallions, and 2 carrot sticks.

6. 6

   Roll each roulade tightly and fasten with toothpicks.

7. 7

   Dust them with flour, salt and pepper if you wish.

8. 8

   Heat oil in frying pan, put rolled seams down in pan and brown on all sides.

9. 9

   Take the meat out, pour about 2 cups of broth in the pan and scrape the drippings down. Return the meat to the pan, cover and simmer 45 - 50 minutes.

10. 10

    Check occasionally, add more broth if necessary.

11. 11

    This will make a fairly thin sauce. If gravy is needed, thicken with 1 teaspoons flour and 1 teaspoons mustard, which has been beaten into 1/2 cup of cold broth. Stir into meat juice and simmer for another 5 minutes. Adjust seasoning. This dish can be finished in the oven.

12. 12

    Oven: place the browned beef into a baking dish, pour the broth over it. Cover with foil and bake for 1 hour at 375.

* Per serving · 4 servings · Values may vary.

No additional tips available.