Beef Roulade

Name: Beef Roulade
Ingredients: 4 boneless round steaks (1/4-inch thick); salt to taste; 1 large onion, diced; 1 green pepper, diced; 3/4 stick margarine; 1 Tbsp. cornstarch; 2 Tbsp. mustard; pepper to taste; 4 slices bacon, diced; 1 dill pickle, diced; water

11 ingredients

8 steps

Ingredients

4 boneless round steaks (1/4-inch thick)
salt to taste
1 large onion, diced
1 green pepper, diced
3/4 stick margarine
1 Tbsp. cornstarch
2 Tbsp. mustard
pepper to taste
4 slices bacon, diced
1 dill pickle, diced
water

Directions

1

Spread steaks with mustard, salt and pepper.
2

Spread onion, bacon, pickle and green pepper on steaks.
3

Roll as for jelly roll, folding in sides so filling will not fall out.
4

Tie well with white thread.
5

Brown quickly in margarine.
6

Add 1 cup water and cover. As water evaporates, add 1 cup water and cook until meat is tender. Remove the thread from the meat and transfer to a warm platter. Put 2 cups water in the pan and bring to a boil.
7

Mix thickening of cornstarch and 1/4 cup water.
8

Add to boiling water for gravy.