First, beat the round steak slightly on both sides. Then season with salt and pepper on both sides. You can use other spices, but I like this just fine. Then on one side of the steak, spread a generous amount of mustard. Cover the entire side of the cut with bacon. Again, I'm generous, overlapping the bacon, but not too generous! Place a pickle sideways on the end of the of the steak and roll the pickle up in the meat, with everything on the inside of the roll. Place a toothpick on either side of the steak, pinning everything in place. If the pickle is hanging out, you can choose to cut off the edges.
Heat the oil over medium high and place the roulade inside, browning generously on all sides. Place roulade on a plate. I leave the oil inside. Cook gravy according to the directions. Generally, it's 1 cup per pack. After the gravy is nice and thick, turn the stove to simmer. Place roulade inside and put the lid on. I simmer for about 6-8 hours. You can choose to do less, but it's very tender after simmering for that long. When you're ready to eat, don't forget those pesky toothpicks--they tend to hurt. ;)
I make this dish with homemade mashed potatoes and a few jars of the german red cabbage.
You can ask the butcher or the grocer for "roulade" meat and have them look for it. This will make it easier for you to find. It's in the beef section.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 36.4mg||1 %|
|Potassium 0.4mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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