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Recipe: Beef Rouladen edit
Photos
Upload a photoCreated by: Anonymous
Edited by: Barnaby Dorfman, infodawg, Aaron Krill, Alisa Escanlar, Colin M. Saunders
edit Ingredients
3 |
slices bacon, cut in half |
2 |
tablespoons chopped parsley |
1 ½ |
pounds sliced round steak ΒΌ" thick |
2 |
tablespoons Dijon mustard |
3 |
med. dill pickles, quartered lengthwise |
6 |
med. carrots 2 lb. quartered lengthwise |
¼ |
cup finely chopped onion |
1 |
can Golden mushroom soup |
½ |
cup chopped celery |
½ |
cup chopped parsnips |
edit Preparation
Step 1 |
Cook bacon until crisp; remove and crumble. Set aside. |
Step 2 |
Cut meat into 6 pieces (6 x 4 inches). Pound. Spread each with 1 teaspoon mustard. Place 2 pieces of pickle and 4 pieces of carrots at narrow end; sprinkle with 2 teaspoons onions. Starting at narrow end, roll up, can fasten with round toothpicks or twine. |
Step 3 |
Brown in bacon drippings; pour off fat. Add soup, celery, parsnips and parsley. Add 1 can water; cover, cook over low heat 1 hour and 15 minutes, stirring occasionally. Serve on platter with mashed potatoes and crumbled bacon. Serves 6. |
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