Beef Rouladen

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

10 ingredients

15 steps

Ingredients

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

Directions

1

In skillet cook bacon until crisp; remove and crumble.
2

Cut meat into 6 pieces (6 x 4-inch); pound.
3

Spread each with 1 teaspoon mustard.
4

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

Starting at narrow end, roll up.
6

Fasten with toothpicks.
7

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

Stir in soup, celery, parsnips and parsley.
9

Cook over low heat 1 hour and 15 minutes.
10

Stir occasionally.
11

Thin with water if desired.
12

Serve with mashed potatoes.
13

Garnish with bacon.
14

This is nice for a company or Sunday dinner.
15

Serves 6.