Beef Rouladen

another theft from www.ottawacitizen.com - they had a special on cheap eats and they look so delicious....

Beef Rouladen

Serves 4

1-1/2 pounds (680 g) pounded “minute” steaks

4 teaspoons (20 mL) heavy Mrs. McGarrigle’s mustard (“Hot Whisky” is best)

6 slices bacon, diced

3/4 cup (175 mL) onion, chopped

Pinch caraway seeds

1/3 cup (75 mL) julienne dill pickles

1/4 cup (50 mL) all-purpose flour

One 14-ounce (398-mL) can beef broth

1. Smear steak on both sides with mustard.

2. In a large skillet on medium-high, cook bacon, onion and caraway seeds until bacon is crisp. Pour off excessive fat, reserving 1ž4 cup (50 mL) in the skillet.

3. Spread bacon/onion mixture over meat. Lay pickles on top and roll meat from the short end to make a log shape (roulade). Secure in 2 or 3 places with kitchen twine.

4. Place roulade in skillet over medium-high and brown on all sides in reserved bacon drippings. Transfer roulade to a 9- by 13-inch (23- by 33-cm) baking pan. Preheat oven to 325 F (160 C).

5. Stir flour into remaining fat in skillet and blend until smooth, gradually whisking in beef broth. Cook, stirring, on medium heat until thickened, then pour sauce over beef roll.

6. Cover baking pan and bake roulade 1-1ž2 hours, or until tender.

Source: Chef/owner Steve Mitton, Murray Street restaurant