Beef Roulade Bake

Name: Beef Roulade Bake
Ingredients: 3 tbsp oil; 1 lb button mushrooms, sliced; 1 None onion, thinly sliced; 1 tsp dried oregano; 1 tbsp flour; 1 cup semi-skimmed milk; 1 cup sour cream; 2 tbsp Dijon mustard; 1 jar (12 oz) pickled gherkins, drained, vinegar reserved, sliced; 6 None thin slices beef top round (about 1/4 inch thick); 2 slices halved; 6 slices bacon; 2 slices cut into strips; None None Fresh oregano, for garnish

12 ingredients

4 steps

Ingredients

3 tbsp oil
1 lb button mushrooms, sliced
1 None onion, thinly sliced
1 tsp dried oregano
1 tbsp flour
1 cup semi-skimmed milk
1 cup sour cream
2 tbsp Dijon mustard
1 jar (12 oz) pickled gherkins, drained, vinegar reserved, sliced
6 None thin slices beef top round (about 1/4 inch thick); 2 slices halved
6 slices bacon; 2 slices cut into strips
None None Fresh oregano, for garnish

Directions

1

Preheat the oven to 400°F. Heat 1 tbsp of the oil in a large skillet on medium-high heat. Saute 1/3 of the mushrooms until browned. Remove from the pan and repeat twice with the remaining oil and mushrooms. Add the onion to the final batch of mushrooms and saute until softened.
2

Set aside 3 tbsp of the mushroom and onion mixture. Add the remaining sauteed mushrooms to the pan, along with the dried oregano. Sprinkle with the flour and cook for 2 mins. Add the milk and sour cream and bring to a boil, stirring constantly. Reduce heat to low and simmer for 5 mins. Stir in the mustard and 2 tbsp gherkin vinegar. Season with salt and black pepper. Stir in the sliced gherkins and remove from the heat.
3

Place 1 1/2 slices of beef in the bottom of a baking dish. Top with 1/4 of the bacon strips and 1/4 of the sauce and season with salt and black pepper. Repeat 3 times. Lay the remaining bacon slices on top.
4

Bake for 30 mins. Cover with foil. Bake for 1 hour 20 mins. Remove the foil and sprinkle with the reserved onion and mushroom mixture. Bake for 10 mins. Garnish with fresh oregano.