Beef Rouladen

Name: Beef Rouladen
Ingredients: 3 slices bacon, cut in half; 1 1/2 lb. thinly sliced round steak (4 x 1/4-inch thick); 2 Tbsp. Dijon mustard; 3 medium dill pickles, quartered; 6 medium carrots, quartered length; 1/4 c. finely chopped onion; 1 can Campbell's golden mushroom or beefy mushroom soup; 1/2 c. chopped celery; 1/2 c. chopped parsnips; 2 Tbsp. chopped parsley

10 ingredients

14 steps

Ingredients

3 slices bacon, cut in half
1 1/2 lb. thinly sliced round steak (4 x 1/4-inch thick)
2 Tbsp. Dijon mustard
3 medium dill pickles, quartered
6 medium carrots, quartered length
1/4 c. finely chopped onion
1 can Campbell's golden mushroom or beefy mushroom soup
1/2 c. chopped celery
1/2 c. chopped parsnips
2 Tbsp. chopped parsley

Directions

1

In skillet, cook bacon until crisp.
2

Remove and crumble. Pound round steak.
3

Spread each with 1 teaspoon mustard.
4

Place 2 pieces of pickle and 4 pieces carrots across the narrow end; sprinkle with 2 teaspoons onion.
5

Starting at the narrow end, roll up.
6

Tuck in ends; fasten with toothpicks or skewers.
7

Brown roll-ups in drippings; pour off fat.
8

Stir in soup, celery, parsnips and parsley.
9

Cover; cook over low heat for 1 hour and 15 minutes.
10

Stir occasionally.
11

Thin with water if desired.
12

Serve with mashed potatoes.
13

Garnish with bacon.
14

Makes 6 servings.