Ingredients

The following ingredients have 4 Servings
  • 6 slices beef round ( or thinly sliced flank steak*, ¼-inch)
  • 3 tablespoons yellow mustard
  • 6 slices uncooked bacon
  • 1 onion (thinly sliced)
  • 6 dill pickles
  • 1 tablespoon butter
  • 2 cups beef broth (reduced sodium)
  • ¼ cup dill pickle juice
  • 1 can mushrooms (with juice (optional))
  • salt & pepper to taste
  • 3 tablespoons cornstarch (more as needed)
  • mashed potatoes or elbow macaroni for serving

Instruction

  • Preheat the oven to 325°F.
  • Lay out beef slices and gently pound to ¼-inch thickness using a meat tenderizer.
  • Spread a thin layer of mustard over each slice and season with salt and pepper.
  • Lay bacon over each beef slice and top with onions and a dill pickle.
  • Roll each rouladen jelly-roll style and secure with toothpicks or kitchen twine.
  • Heat butter in a dutch oven over medium heat and brown the beef rolls on each side. Add the beef broth, scraping up any brown bits in the bottom of the pan. Add the canned mushrooms with juices if using and ¼ cup pickle juice (and extra onions if desired). Cover and roast 90-120 minutes or until fork-tender.