¼ C. Dijon mustard
8 (4 ounce) pieces round steak, pounded 1/4 inch thick
4 Lg. Dill Pickles (cut into ¼ lengthwise)
½ C. Minced onion
2 t. Paprika
2 t. Salt
2 t. Freshly ground black pepper
8 slices Bacon
3 T. Canola oil
12 oz. Beef broth
1 ¼ C. Water
2 T. Cornstarch
1 C. Warm water
¼ C. Sour cream
- Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon and dill pickle on each piece. Roll the meat up (tight as you can) and secure with toothpicks.
- Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water and bring to a boil. Reduce heat to medium low cover and simmer until tender, about 30 minutes.
- Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water and slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream and add the Rouladen rolls to the sauce and serve.
Enjoy, Dean Stefanic