German Beef Rouladen

Name: German Beef Rouladen
Ingredients: 3 pounds beef top round steak (1/2 inch thick); 1/2 teaspoon salt; 1/4 teaspoon pepper; 6 bacon strips; 3 whole dill pickles, halved lengthwise; 2 tablespoons canola oil; 2 cups water; 1 medium onion, chopped; 2 tablespoons minced fresh parsley; 2 teaspoons beef bouillon granules, optional; 1/4 cup all-purpose flour; 1/2 cup cold water; 1/2 teaspoon browning sauce, optional

13 ingredients

3 steps

Ingredients

3 pounds beef top round steak (1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
6 bacon strips
3 whole dill pickles, halved lengthwise
2 tablespoons canola oil
2 cups water
1 medium onion, chopped
2 tablespoons minced fresh parsley
2 teaspoons beef bouillon granules, optional
1/4 cup all-purpose flour
1/2 cup cold water
1/2 teaspoon browning sauce, optional

Directions

1

Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick.
2

In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm.
3

For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.